Description
This Italian Sausage Baked Mostaccioli with Spinach is a comforting dish that combines savory beef Italian sausage, tender mostaccioli pasta, vibrant spinach, and a rich tomato sauce topped with melted cheese. It’s a hearty meal that’s perfect for weeknights or feeding a crowd.
Ingredients
Scale
- 1 pound beef Italian sausage (mild or hot)
- 12 ounces mostaccioli pasta
- 4 cups fresh spinach
- 3 cups marinara sauce
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese or Pecorino Romano
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup non-alcoholic red cooking beverage or beef broth (optional)
Instructions
- 1. Prepare Your Pasta and Oven: Get a large pot of salted water boiling for your mostaccioli. Cook the pasta according to package directions until it's al dente. Drain the pasta and set it aside. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- 2. Brown the Beef Italian Sausage: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your beef Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage until it’s fully cooked through and no longer pink. Drain off any excess fat from the skillet.
- 3. Sauté Aromatics and Wilt Spinach: Reduce the heat to medium. Add the diced onion to the skillet with the cooked sausage and sauté until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach and cook until it’s completely wilted.
- 4. Build the Sauce: Pour in your marinara sauce, the non-alcoholic red cooking beverage or beef broth (if using), Italian seasoning, and red pepper flakes. Stir everything together and bring the sauce to a gentle simmer. Season with salt and freshly ground black pepper to taste. Let it simmer for about 5-7 minutes.
- 5. Combine and Layer: In a large mixing bowl, combine the drained mostaccioli pasta, the sausage and spinach sauce mixture, half of the shredded mozzarella, and half of the grated Parmesan cheese. Stir gently until everything is well coated. Spread about a cup of the marinara sauce on the bottom of your prepared baking dish. Spoon about half of the pasta mixture over the sauce in the dish. Dollop spoonfuls of ricotta cheese over this layer. Repeat with the remaining pasta mixture.
- 6. Top and Bake: Sprinkle the remaining shredded mozzarella and Parmesan cheese generously over the top of the mostaccioli. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and lightly golden brown.
- 7. Rest and Serve: Once out of the oven, let your Italian Sausage Baked Mostaccioli with Spinach rest for about 10-15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Don't overcook your pasta; it should be al dente as it will continue to cook in the oven. Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.