Creamy Sausage Mostaccioli Bake: Savory Italian Pasta Delight

Mostaccioli: Baked Pasta With Creamy Sauce & Italian Sausage 🍝

Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 2 9×13 pans

Ingredients:

Instructions:

1. Prepare the Pasta:

   • Cook both boxes of penne pasta until they are semi done.
   • Drain the pasta and set aside, but do not rinse.

2. 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.

3. 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.

4. Sauté the Mushrooms:

   • In the same pan, sauté the sliced mushrooms in 1 tablespoon of butter.
   • Season with salt and pepper.
   • Once cooked, add the mushrooms to the sauce.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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. 🍴

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. 🌟