Mostaccioli Con Ricotta Recipe is one of my favorite pasta dishes that combines the wonderful flavors of ricotta cheese and rich tomato sauce. This traditional Italian dish is packed with flavor and can be prepared quickly on a busy weeknight. Whether I’m making it for a family meal or a gathering with friends, this recipe always delights. With simple ingredients and a straightforward process, I find joy in every step of cooking this delightful meal.
Ingredients for Mostaccioli Con Ricotta Recipe
When it comes to preparing Mostaccioli Con Ricotta, simple ingredients work beautifully together. Here are the essentials I use:
Pasta Ingredients:
- 1 pound of mostaccioli pasta
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1 teaspoon of dried oregano
- 1 teaspoon of sugar
- Salt and pepper to taste
Ricotta Mixture Ingredients:
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1/4 cup of fresh parsley, chopped
- 1 teaspoon of lemon zest
- 1 egg
How to Make Mostaccioli Con Ricotta Recipe
To begin with, I always cook the mostaccioli pasta according to the instructions on the packaging. I bring a large pot of salted water to a boil and add the pasta, stirring occasionally.
- Cooking time: Usually around 10-12 minutes until al dente.
- Draining: Be sure to drain it well but save a cup of pasta water for later.
This simple step is key to achieving the perfect texture for the pasta.
Making the Sauce
While the pasta cooks, I focus on making the sauce. In a large skillet over medium heat, I add olive oil and then sauté the minced garlic for a minute until fragrant.
Next, I pour in the crushed tomatoes and toss in the oregano, sugar, salt, and pepper. I let this simmer on low heat for about 15-20 minutes.
- Stir occasionally: This helps in making sure the sauce doesn’t stick to the bottom of the pan.
- Balancing flavors: If the sauce is too acidic, a pinch of sugar will help balance it out.
The aroma fills my kitchen, and I can’t wait to mix everything together.
Preparing the Ricotta Mixture
While the sauce simmers, I prepare the ricotta mixture. In a large bowl, I combine the ricotta cheese, Parmesan cheese, chopped parsley, lemon zest, and the egg.
- Mix until combined: The mixture should be creamy and well-blended.
- Taste it: Adjust the seasoning with a pinch of salt and pepper if desired.
This cheesy filling is what makes the dish truly special.
Combining Pasta and Sauce
Once the pasta is nice and ready, I toss it into the skillet with the sauce. I like to add some of the reserved pasta water, mixing everything together to create a cohesive dish.
- Stir gently: This ensures every piece of pasta is coated beautifully with the sauce.
- Adjust consistency: The reserved water helps create the perfect sauce texture.
Now we are getting closer to the final product!
Layering the Dish
In a greased baking dish, I start my layering process. First, I spread half of the pasta and sauce mixture at the bottom.
Then, I scoop the ricotta mixture on top. Spreading it evenly, I use the back of a spoon to make sure every bite will have that creamy goodness.
- Repeat the layers: Add the remaining sauce and pasta on top of the ricotta mixture.
- Optional: Sprinkle extra Parmesan cheese on top for a delicious crust.
Baking the Mostaccioli Con Ricotta
Setting the oven to 350°F (175°C), I cover the baking dish with aluminum foil. This helps the dish bake evenly and keeps it moist.
- Bake for 20 minutes: This allows the flavors to meld together beautifully.
- Final browning: Remove the foil for the last 10 minutes to give it a golden, bubbly finish.
Every time I open the oven, the smell is simply irresistible.
Serving the Mostaccioli Con Ricotta
Once out of the oven, I allow the dish to rest for about 5 minutes. This makes it easier to serve. Using a large spoon, I scoop out generous portions to plate.
I love garnishing each portion with additional parsley or a sprinkle of red pepper flakes for those who enjoy a little heat.
Storing Leftovers
If there are any leftovers, I ensure to store them correctly. I let the dish cool before transferring it to an airtight container.
- Refrigerate: It can last for about 3-4 days in the fridge.
- Freezing: I sometimes portion it into freezer-safe containers for future meals.
Simply reheat in the microwave or oven for a quick meal.
Variations on Mostaccioli Con Ricotta Recipe
While I love the classic version, there are many fun twists I can try. Here are some variations:
Meat Lover’s Version
Vegetable Delight
- Mix in sautéed vegetables like spinach, zucchini, or bell peppers for a nutritious option.
Spicy Kick
- Add some red pepper flakes to the sauce for a spicy version.
These variations keep the dish fresh and exciting, perfect for different moods or occasions.
Why I Love Mostaccioli Con Ricotta
What I adore about Mostaccioli Con Ricotta is its versatility. It’s easy to prepare, comforting, and can be customized to suit anyone’s taste.
Cooking it during special occasions brings joy to my family and friends. The flavors are rich, and each bite is filled with creamy goodness.
It’s a wonderful dish to share around the dinner table, and I find it always sparks delightful conversations.
Mostaccioli Con Ricotta has a special spot in my heart and kitchen. I enjoy the process of preparing it as much as I love indulging in its deliciousness. Whether you’re a novice cook or have years of experience, this recipe is straightforward and rewarding. So gather your ingredients and give this delightful pasta dish a try.