- Level: Intermediate
- Total: 1 hr 15 min (includes resting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 709
- Total Fat
- 37 g
- Saturated Fat
- 18 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 32 g
- Cholesterol
- 115 mg
- Sodium
- 851 mg
Growing up Mauro, you couldn’t make it past the door of any relative’s home without being offered a generous scoop of baked mostaccioli from a huge aluminum tray. This is the definitive version: cheesy, meaty and soul-hugging.
- Level: Intermediate
- Total: 1 hr 15 min (includes resting time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 709
- Total Fat
- 37 g
- Saturated Fat
- 18 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 32 g
- Cholesterol
- 115 mg
- Sodium
- 851 mg
Ingredients
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Directions
Special equipment:
a piping bag with a star tip; 9-by-14-inch baking dish- Preheat the oven to 425 degrees F.
- Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the sausage and cook, breaking up with a wooden spoon, until golden brown, about 10 minutes. Take out and set aside.
- Add the onion to the pan and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the garlic and Italian seasoning and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits.
- Add the tomatoes and increase the heat to medium-high. Add the sausage and bring to a gentle simmer for 5 minutes. Remove from the heat and add the cream. Season to taste. Remove from the heat.
- Meanwhile, place the ricotta in a large bowl. Whisk vigorously until the ricotta is light and fluffy. Whisk in the Parmesan. Season to taste, then transfer the mixture to a piping bag with a star tip.
- In a bowl, combine the red sauce with the al dente pasta. Place half the pasta in a greased 9-by-14-inch baking dish. Pipe one layer of the whipped ricotta on top of the pasta. Sprinkle on half the mozzarella, then gently place the remaining pasta on top. Top the second layer of pasta with the remaining mozzarella.
- Bake, uncovered, until the cheese is golden brown and bubbling, 10 to 15 minutes. Let the dish rest for 10 minutes.
- Once ready to serve, pipe in little “roses” or florets of whipped ricotta on top. Sprinkle with the basil and serve.
