Mostaccioli: Baked Pasta With Creamy Sauce & Italian Sausage π
Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 2 9×13 pans
Ingredients:
| – | Ingredients |
|---|---|
| 2 | Boxes penne pasta |
| 2 | Tbsp butter |
| 3 | Cloves garlic, minced |
| 2 | Cups heavy whipping cream |
| 2 | Cups shredded Parmesan cheese |
| 1 | lb mild Italian sausage, crumbled |
| 2 | Red bell peppers, thinly sliced |
| 25-30 | Button mushrooms, sliced |
| 15 | Roma tomatoes |
| A bunch | Fresh basil leaves |
| – | Olive oil |
Instructions:
-
Prepare the Pasta:
- Cook both boxes of penne pasta until they are semi done.
- Drain the pasta and set aside, but do not rinse.
-
Make the Creamy Sauce:
- In a saucepot, melt 1 tablespoon of butter.
- Add the minced garlic (adjust to taste).
- Slowly pour in the heavy whipping cream into the melted butter and garlic mixture.
- Bring the sauce to a slow simmer.
- Add 2 cups of shredded Parmesan cheese, stirring until melted.
- Let the sauce simmer on low heat.
-
Prepare the Italian Sausage and Peppers:
- Break the mild Italian sausage into pieces and brown them in a pan.
- Add the thinly sliced red bell peppers to the sausage mixture.
- Once both are fully cooked, transfer them to the simmering sauce.
-
SautΓ© the Mushrooms:
- In the same pan, sautΓ© the sliced mushrooms in 1 tablespoon of butter.
- Season with salt and pepper.
- Once cooked, add the mushrooms to the sauce.
-
Prepare the Tomato Basil Mixture:
- Place the Roma tomatoes in a food processor and pulse until blended with some small chunks.
- Add a generous amount of fresh basil leaves to the tomato mixture.
- Add more minced garlic to taste.
- Drizzle in some olive oil.
- Adjust the basil, garlic, and oil according to your preference.
- This tomato mixture can be made a day in advance and refrigerated overnight.
-
Combine Everything:
- Add the tomato basil mixture to the sauce.
- Bring the huge pot of sauce to a boil and let it simmer for just a minute or two.
-
Assemble the Dish:
- Divide the semi-cooked penne noodles into the two 9×13-inch pans, spreading them out evenly.
- Pour the sauce over the noodles in each pan, mixing well.
- Sprinkle additional Parmesan cheese over the top of both pans for an extra cheesy finish.
-
Bake to Perfection:
- Preheat your oven to 350 degrees Fahrenheit.
- Bake the pans, uncovered, for 20 to 25 minutes, until bubbly and golden brown on top.
-
Serve and Enjoy!
- Once out of the oven, let the Mostaccioli rest for a few minutes before serving.
- Scoop generous portions onto plates, garnishing with fresh basil leaves if desired.
- This savory, creamy, and comforting baked pasta is perfect for a weeknight dinner or a cozy gathering with friends and family. π΄
Nutritional Information (Per Serving):
- Calories: 6414.8
- Total Fat: 466g
- Saturated Fat: 267.4g
- Cholesterol: 1552.2mg
- Sodium: 4787.1mg
- Total Carbohydrates: 438.5g
- Dietary Fiber: 61g
- Sugar: 25.7g
- Protein: 148.5g
Recipe Notes:
- You can easily halve this recipe if you don’t need as much.
- Customize the dish by adding more vegetables or adjusting the amount of garlic and basil.
- This Mostaccioli can be prepared ahead of time and baked when ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat in the oven or microwave before enjoying again. π
