Baked Mostaccioli

• servings: 4 servings
• total time: 1 hour 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 786
• Total Fat: 39 g
• Saturated Fat: 18 g
• Trans Fat: 0 g
• Cholesterol: 157 mg
• Sodium: 1388 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 50 g