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Baked Mostaccioli

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2 tbsp extra-virgin olive oil 1 lb.
sweet italian sausage, remove from casing 2
cloves garlic, minced 1/8 tsp.
crushed red pepper flakes 1
(28-oz.) can whole peeled tomatoes, pulsed in a blender 1
sprig of fresh basil, plus more chopped for garnish
Kosher salt
Freshly ground black pepper 8 oz.
Penne pasta  1
large egg 1 c.
ricotta 1/2 c.
freshly grated Parmesan, divided 1 1/2 c.
shredded mozzarella, divided

Preheat oven to 450°. In a medium saucepan over medium heat, heat oil. Add sausage and cook, breaking up into small pieces with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper flakes to sausage and cook, stirring until fragrant, about 30 seconds.
Stir in tomatoes and basil and bring to a boil. Reduce to a simmer, and cook, stirring occasionally until sauce is thickened slightly, about 15 minutes. Season with salt and pepper. Remove from heat.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than package instructions; drain.
Meanwhile, in a small bowl, lightly beat egg. Stir in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with salt and pepper.
Spread a thin layer of the tomato sauce in a 2-quart baking dish. Arrange penne on top of tomato sauce in an even layer and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining 1 cup mozzarella.
Bake mostaccioli until top is deeply golden and sauce is bubbling, about 15 minutes. Garnish with basil before serving.
See also  Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

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