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Mostaccioli: A Baked Pasta Feast with Creamy Sauce and Italian Sausage

The aroma of bubbling cheese, savory sausage, and sweet tomato sauce instantly transports me back to my grandmother’s kitchen. Every Sunday, the scent of her Mostaccioli would waft through the house, beckoning us to gather around her large, worn wooden table. This wasn’t just a meal; it was a symbol of family, love, and the simple joy of sharing good food together. I remember being tasked with the “important” job of sprinkling parmesan over the top before it went into the oven, a moment of pure pride. This recipe is an ode to those cherished memories, a chance to recreate that comforting, communal experience.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 20-24
Yield: 2 9×13 pans
Dietary Type: N/A

Ingredients

2 (16 ounce) boxes penne pasta
2 tablespoons butter
3 tablespoons minced garlic
2 quarts heavy whipping cream
2 cups shredded parmesan cheese
1 lb mild Italian sausage
2 red bell peppers
25-30 sliced mushrooms
15 roma tomatoes
Fresh basil
Diced garlic
Olive oil
Salt and pepper to taste

Equipment Needed

Large pot for boiling pasta
Large saucepot
Food processor
Two 9×13-inch baking pans
Skillet or frying pan

Instructions

Begin by cooking both boxes of penne pasta according to package directions, but slightly undercook them – aim for semi-done. The pasta will continue to cook in the oven, so it’s important that it remains al dente at this stage to prevent it from becoming mushy later on.
Once the pasta is cooked to the desired consistency, immediately drain it. Do not rinse the pasta after draining. Rinsing removes the starch, which is important for helping the sauce adhere to the noodles. Set aside.
Now, prepare the creamy sauce. In a large saucepot, melt 1 tablespoon of butter over medium heat.
Add the minced garlic to the melted butter. Adjust the amount of garlic to your preference – more for a bolder flavor, less for a more subtle hint. Sauté the garlic for about 30 seconds, until fragrant, being careful not to burn it.
Slowly add the heavy whipping cream to the melted butter and garlic mixture. This gradual addition helps prevent the cream from curdling.
Bring the sauce to a slow simmer over medium-low heat. It’s crucial to maintain a gentle simmer, as boiling can cause the cream to separate.
Add the 2 cups of shredded Parmesan cheese to the simmering cream sauce.
Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
Keep the sauce on a low simmer while you prepare the remaining ingredients. Stir occasionally to prevent sticking or scorching.
Next, focus on the Italian sausage. Remove the sausage from its casings (if applicable) and break it into pieces in a skillet or frying pan.
Brown the Italian sausage over medium heat, stirring frequently to ensure even cooking.
While the sausage is browning, thinly slice the red bell peppers.
Add the sliced red bell peppers to the meat mixture once the sausage is partially browned.
Continue cooking the sausage and peppers until both are fully cooked and the sausage is no longer pink inside.
Once the sausage and peppers are cooked through, dump them into the creamy sauce. Stir to combine.
In the same skillet (after wiping clean if desired), sauté the sliced mushrooms in the remaining 1 tablespoon of butter. Season with salt and pepper to taste.
Cook the mushrooms until they are tender and slightly browned, about 5-7 minutes.
Add the sautéed mushrooms to the sauce.
Now, prepare the tomato component of the sauce. Place the roma tomatoes in a food processor.
Process the tomatoes until they are blended but still retain some chunks. You don’t want a completely smooth puree; a little texture is desirable.
Add fresh basil to taste to the processed tomatoes. Don’t be stingy – a generous amount of basil enhances the flavor significantly.
Add diced garlic to taste.
Drizzle olive oil into the tomato mixture. Don’t be afraid to start small and add more basil, garlic and oil as you go, tasting and adjusting as needed. The goal is to create a flavorful, well-balanced tomato base for the sauce.
This tomato mixture can be made a day in advance; let it set in the refrigerator overnight to allow the flavors to meld together.
Add the tomato mixture to the main sauce.
Bring the huge pot to a boil, let it simmer just a minute or two.
Take the penne noodles and divide them evenly into the two 9×13-inch pans, spreading them out evenly.
Divide the sauce evenly into each pan filled with the noodles and mix it well with the noodles, ensuring that all the pasta is coated in the sauce.
Sprinkle Parmesan cheese generously over the top of both pans.
Bake, uncovered, at 350 degrees Fahrenheit for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Remove from the oven and let rest for a few minutes before serving.

Expert Tips & Tricks

For an extra layer of flavor, try adding a pinch of red pepper flakes to the sauce for a subtle kick.
If you want a richer, more decadent sauce, you can substitute half-and-half for some of the heavy cream.
Don’t overcrowd the skillet when browning the sausage. Work in batches if necessary to ensure even browning.
To prevent the pasta from sticking to the bottom of the pan, you can lightly grease the baking pans with butter or cooking spray before adding the noodles and sauce.
If the top of the Mostaccioli starts to brown too quickly in the oven, you can loosely cover the pans with aluminum foil.
This recipe can easily be doubled or tripled to feed a larger crowd. Just make sure you have enough baking pans!

Serving & Storage Suggestions

Serve the Mostaccioli hot from the oven, garnished with a sprinkle of fresh basil or parsley. A side of garlic bread or a simple green salad complements the richness of the dish perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire pan in a preheated oven at 350 degrees Fahrenheit until heated through.

For longer storage, the Mostaccioli can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. Note that the texture of the pasta and sauce may change slightly after freezing and thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	641 kcal	N/A
Total Fat	46.6 g	72%
Saturated Fat	26.7 g	134%
Cholesterol	155.2 mg	52%
Sodium	478.7 mg	20%
Total Carbohydrate	43.9 g	15%
Dietary Fiber	6.1 g	24%
Sugars	2.6 g	N/A
Protein	14.9 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a vegetarian version, omit the Italian sausage and add more vegetables, such as zucchini, eggplant, or spinach.
To make it gluten-free, use gluten-free penne pasta.
For a spicy kick, use hot Italian sausage instead of mild.
If you don’t have heavy cream, you can use half-and-half or whole milk, but the sauce will be less rich and creamy.
Try using different types of cheese, such as mozzarella, provolone, or fontina, in addition to or instead of Parmesan.
Add a splash of vodka to the tomato sauce for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the Mostaccioli and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Q: Can I use a different type of pasta?
A: Absolutely! While penne is traditional, other short pasta shapes like rigatoni, ziti, or even shells would work well.

Q: How do I prevent the cheese from burning?
A: If the cheese starts to brown too quickly, loosely tent the baking dish with aluminum foil during the last few minutes of baking.

Q: Can I freeze this dish?
A: Yes, Mostaccioli freezes well. Allow it to cool completely before wrapping tightly and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What is the best way to reheat leftovers?
A: You can reheat individual portions in the microwave or bake the entire pan in a preheated oven at 350°F until heated through. Add a splash of milk or cream if the sauce has thickened too much.

Final Thoughts

This Mostaccioli recipe is more than just a dish; it’s an invitation to create lasting memories with family and friends. It’s a celebration of simple ingredients transformed into something truly special. So, gather your loved ones, preheat your oven, and prepare to be transported to a place of warmth, comfort, and deliciousness. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with those you cherish. Buon appetito!

Mostaccioli (Baked Pasta With Creamy Sauce & Italian Sausag Recipe