Steph’s Foods

Baked Mostaccioli

4 servings


1 hour 30 minutes

total time


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.


Serving Size




Total Fat

39 g

Saturated Fat

18 g

Unsaturated Fat


Trans Fat

0 g


157 mg


1388 mg

Total Carbohydrate

53 g

Dietary Fiber

6 g

Total Sugars

7 g


50 g

4 servings


1 hour 30 minutes

total time
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