The cheese layer is what makes baked mostaccioli extra creamy and delicious. In a medium-sized bowl, combine 1 cup of cottage cheese, 2 eggs, ½ cup of shredded mozzarella cheese, ¼ cup of grated Parmesan cheese, 2 tablespoons of chopped parsley, and a pinch each of salt and black pepper. Stir the mixture until all ingredients are well combined.
This cheese blend creates a rich, creamy layer that balances the tangy marinara sauce and savory sausage. The eggs help bind the mixture, ensuring it stays intact as the dish bakes and delivers a smooth, velvety texture with every bite.
Layering the Baked Mostaccioli :
To assemble the baked mostaccioli, start by spraying a 9 x 13 baking dish with non-stick cooking spray. Spread half of the sausage and marinara sauce mixture evenly across the bottom of the dish. Next, layer half of the cooked mostaccioli on top of the sauce.
Now, spread the entire cheese mixture evenly over the pasta layer. Follow this by adding the remaining pasta on top. Finish the assembly by spreading the remaining sauce mixture and topping it with 1 cup of shredded mozzarella and 1 cup of grated Parmesan for that perfect cheesy crust during baking.
Baking Instructions :
Once the mostaccioli is layered and ready, cover the baking dish tightly with aluminum foil. Preheat your oven to 350°F (175°C), then bake the dish for 30 minutes. This allows the flavors to meld together while the cheeses melt into the pasta and sauce, creating a creamy, cohesive dish.
After 30 minutes, remove the foil and continue baking for an additional 10 minutes. This final step gives the cheese topping time to brown and bubble, creating that deliciously golden crust. Once finished, remove the dish from the oven and let it cool slightly before serving.
Tips for the Perfect Baked Mostaccioli :
Achieving the perfect baked mostaccioli requires a few thoughtful tips to ensure the best outcome:
Avoid Overcooking the Pasta: Since the pasta will continue to cook in the oven, it’s essential to boil it until just al dente. This prevents the pasta from becoming too soft and mushy during baking.
Let the Dish Rest: After baking, allow the dish to rest for about 5-10 minutes before serving. This helps the cheese and sauce settle, making it easier to cut and serve.
Prevent Dryness: If you plan to reheat leftovers, cover the dish with foil and heat at a low temperature to maintain the moisture without drying out the pasta.
Enhance the Flavor: For a deeper flavor, try adding a pinch of red pepper flakes to the sausage and sauce mixture for a slight kick, or top with fresh herbs like basil before serving.
Recipe Variations :
Baked mostaccioli is a versatile dish that can be customized in many ways to suit various preferences. Here are a few popular variations:
Vegetarian Version: Swap out the Italian sausage for hearty vegetables like mushrooms, zucchini, or bell peppers. You can also use plant-based sausage alternatives to retain the dish’s rich flavor.
Different Cheeses: For a twist on the classic, try using provolone or cheddar cheese instead of mozzarella. These cheeses bring a slightly different taste and texture to the dish.
Spicy Baked Mostaccioli: If you prefer a spicier kick, consider using hot Italian sausage and adding a teaspoon of crushed red pepper flakes to the sauce. This variation is perfect for those who love bold flavors.
Adding Greens: For a nutritious boost, layer in spinach or kale between the pasta and cheese. These greens blend seamlessly into the dish, adding both flavor and nutrients.
Substitution Options :
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