Ingredients
Scale
- 1 pound mostaccioli pasta (penne works as a substitute)
- 1 pound ground Italian sausage or lean ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 24 ounces high-quality marinara sauce
- 1/2 cup heavy cream
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the mostaccioli noodles and cook for 2 minutes less than the package directions for “al dente.” The pasta will finish cooking in the oven, so you want it to have a firm bite. Drain the pasta and set it aside.
- In a large skillet over medium-high heat, brown the Italian sausage or ground beef along with the diced onion. Cook until the meat is no longer pink and the onions are translucent. Stir in the minced garlic and cook for one additional minute until fragrant. Pour in the marinara sauce and heavy cream. Simmer for 5 minutes, then stir in the oregano and red pepper flakes.
- In a medium mixing bowl, many whisk the egg. Stir in the ricotta cheese, 1 cup of the mozzarella cheese, and the grated Parmesan. This mixture creates the creamy pockets of cheese that make this dish a classic holiday favorite.
- Toss the cooked pasta with the creamy meat sauce until every noodle is well-coated. In a lightly greased 9×13 inch baking dish, spread half of the pasta mixture. Dollop the ricotta mixture over the pasta in even spoonfuls. Top with the remaining pasta mixture, then sprinkle the remaining 2 cups of mozzarella cheese over the top.
- Place the baking dish in the oven and bake for 25 to 30 minutes. The cheese should be melted, bubbly, and beginning to turn a beautiful golden brown. If you prefer a crispier topping, broil for the last 2 minutes. Let the pasta rest for 5 to 10 minutes before serving. Garnish with fresh parsley.
- Cook Time: 50 minutes