Ingredients
Method
Preparation
- Begin by bringing a large pot of salted water to a boil. Add the mostaccioli and cook according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the marinara sauce, ricotta cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- Add the cooked mostaccioli to the sauce mixture, tossing to coat all the pasta evenly.
Layering and Baking
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray.
- Pour half of the pasta mixture into the dish, spreading it out evenly. Sprinkle half of the mozzarella cheese and half of the Parmesan cheese over the top.
- Pour the remaining pasta mixture into the dish, top with the rest of the mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- Remove from the oven and let sit for about 5 minutes. Sprinkle with fresh basil if desired, then serve warm.
Notes
Baked Mostaccioli pairs well with a simple side salad or garlic bread. Feel free to swap ricotta for cottage cheese or any combination of cheeses to suit your taste. Prep ahead by covering tightly in the refrigerator before baking. Store leftovers in an airtight container for up to 4 days.