Baked Three Cheese Meatball Mostaccioli

Ingredients

 1 lb dried mostaccioli or other tube shaped pasta
 3 cups marinara sauce (24 ounces)
 1 tsp dried Italian seasoning
 16 oz Armanino Gourmet Italian Meatballs, defrosted
 2 large eggs, lightly beaten
 15 oz whole milk ricotta cheese
 1 tbsp Armanino Pesto Sauce
 ¼ tsp ground black pepper
 1 ¼ cups grated parmesan, divided
 8 oz grated mozzarella
 chopped fresh basil or parsley for garnish
 butter for the pan

Directions

1

Preheat oven to 350°F. Butter a 9”x13” baking dish and set aside.

2

Cook the mostaccioli 1-2 minutes less than the package directions call for; drain.

3

In a medium bowl, mix together the eggs, ricotta, pesto, ¼ cup of the parmesan and black pepper.

4

In a separate large bowl, combine the cooked pasta, marinara sauce, Italian seasoning and the meatballs.

5

Turn half the pasta/meatball mixture into the buttered baking dish, top with spoonfuls of the ricotta mixture and spread gently into an even layer. Top with half the mozzarella and half the remaining parmesan (½ cup).

6

Top with the rest of the pasta/meatball mixture, then the rest of the mozzarella and parmesan.

7

Bake, uncovered, 35-40 minutes or until heated through, golden brown and crispy along the edges. If you like, broil for a few minutes to get a nice, crispy top. Garnish with chopped fresh basil or parsley and serve hot.

Chef’s Tips

  • Forget to defrost the meatballs? Spread them out on a sheet pan and set aside while you cook the pasta and prepare the remaining ingredients. You could also microwave for 1-2 minutes to speed things along.
  • Use your favorite purchased or homemade sauce. Marinara, alla vodka, Bolognese or garden vegetable would all be wonderful.
  • Instead of dried pasta, use Armanino frozen tortellini or ravioli for a delicious variation. No need to cook – mix directly from the package with the sauce.
  • Like it spicy? Stir in ½ teaspoon crushed red chile flakes with the sauce.

Ingredients

 1 lb dried mostaccioli or other tube shaped pasta
 3 cups marinara sauce (24 ounces)
 1 tsp dried Italian seasoning
 16 oz Armanino Gourmet Italian Meatballs, defrosted
 2 large eggs, lightly beaten
 15 oz whole milk ricotta cheese
 1 tbsp Armanino Pesto Sauce
 ¼ tsp ground black pepper
 1 ¼ cups grated parmesan, divided
 8 oz grated mozzarella
 chopped fresh basil or parsley for garnish
 butter for the pan

Directions

1

Preheat oven to 350°F. Butter a 9”x13” baking dish and set aside.

2

Cook the mostaccioli 1-2 minutes less than the package directions call for; drain.

3

In a medium bowl, mix together the eggs, ricotta, pesto, ¼ cup of the parmesan and black pepper.

4

In a separate large bowl, combine the cooked pasta, marinara sauce, Italian seasoning and the meatballs.

5

Turn half the pasta/meatball mixture into the buttered baking dish, top with spoonfuls of the ricotta mixture and spread gently into an even layer. Top with half the mozzarella and half the remaining parmesan (½ cup).

6

Top with the rest of the pasta/meatball mixture, then the rest of the mozzarella and parmesan.

7

Bake, uncovered, 35-40 minutes or until heated through, golden brown and crispy along the edges. If you like, broil for a few minutes to get a nice, crispy top. Garnish with chopped fresh basil or parsley and serve hot.

Baked Three Cheese Meatball Mostaccioli

Yields6 Servings

Prep Time10 mins

Cook Time50 mins

More Recipes