Ingredients:

  • 1 lb mostaccioli pasta
  • 1 lb mild or hot Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 2 cups shredded mozzarella cheese
  • 1/4 cup Pecorino Romano cheese

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large skillet or Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles. Add the diced onions and cook until translucent.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Pour the marinara sauce and dried oregano into the skillet with the meat mixture. Bring to a low simmer and let the sauce reduce for 10 minutes to thicken.
  4. In a large pot of boiling salted water, cook the mostaccioli pasta for exactly two minutes less than the package instructions (the al dente offset). Drain well.
  5. In a medium mixing bowl, combine the ricotta cheese, beaten egg, grated Parmesan, and fresh parsley to create the stabilized cheese emulsion.
  6. Toss the drained pasta with the meat sauce until every tube is well coated.
  7. Spread half of the pasta mixture into a 9x13 inch baking dish. Dollop the ricotta mixture over the pasta, then top with the remaining pasta.
  8. Sprinkle the shredded mozzarella and Pecorino Romano evenly over the top. Bake for 25-30 minutes until the cheese is bubbly and the edges are golden brown.