This recipe works with any kind of Italian sausage, so use hot, mild or a combination of each—whatever you like best!
Shred your own cheeses for the most ooey, gooey, melty results.
Serve with a Caesar salad, garlic bread and a nice bottle of wine.
Baked Mostaccioli. Baked Ziti. Baked Penne. Bakey Cheesy Pasta (that’s what we call it in our house). They’re all different names for the same comforting dish—tube-shaped pasta baked with rich-sauce and lots of ooey-gooey cheese.
Mostaccioli, ziti and penne look a little different, but they taste the same. You won’t be able to tell the difference under all that glorious sauce and cheese, so use what’s handy!
The key to this weeknight-friendly baked mostaccioli is to use a good quality jarred pasta sauce. We love any of the Muir Glen Organic Pasta Sauces, but if you want to use homemade, go for it! I recommend making your favorite recipe in bulk and storing it in the freezer so you can still get the convenience of a ready-made sauce on busy nights.
This recipe keeps it simple with just Italian sausage, pasta, cheese, onion, garlic and pasta sauce, but it’s begging for you to customize it. Add in mushrooms, peppers, spinach, Alfredo sauce, different cheeses. I promise, you can’t mess this up.
As far as the pasta choice, that can be easily customized, too. Go whole wheat, go gluten free, go tri-color—whatever you have kicking around the house will work.