Creamy Baked Mostaccioli with Ricotta

A comforting ricotta pasta bake featuring creamy textures and bright tomato flavors, perfect for gatherings and family dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 420

Main Ingredients

12 oz mostaccioli pasta Choose dried mostaccioli for reliable texture.
15 oz ricotta cheese Look for whole-milk ricotta for creaminess.
2 cups marinara sauce Use a good-quality jarred sauce or make your own.
1 cup mozzarella cheese, shredded Freshly shredded melts better than pre-shredded.
1/2 cup Parmesan cheese, grated Use freshly grated for the best flavor.
1 egg Helps bind the ricotta mixture.
1 teaspoon garlic powder For a mellow garlic note.
1 teaspoon Italian seasoning A dried herb blend for flavor.
Salt and pepper to taste Season in layers during preparation.
Fresh basil for garnish (optional) Add after baking for a fresh touch.

Preparation

Preheat the oven to 375°F (190°C).
Cook the mostaccioli according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
Spread a layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Add the cooked mostaccioli to the ricotta mixture and stir to combine.
Pour the mostaccioli and ricotta mixture into the baking dish.
Top with the remaining marinara sauce, shredded mozzarella, and Parmesan cheese.

Baking

Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
Let cool slightly, garnish with fresh basil if desired, and serve.

For best texture, undercook the pasta by 1 minute. Use a metal dish for crisper edges and a ceramic dish for even heat.