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Italian Sausage Baked Mostaccioli with Spinach

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A comforting and flavorful gluten-free dish of Italian Sausage Baked Mostaccioli with Spinach, perfect for family gatherings and chilly evenings.

Ingredients

Scale
  • 1 lb Italian sausage (casings removed)
  • 1 large onion (diced)
  • 5 cloves garlic (minced)
  • 1 tsp salt
  • 1.5 tsp Italian seasoning
  • 3.5 cups marinara sauce
  • 2.5 cups spinach (roughly chopped)
  • 1/4 tsp red pepper flakes
  • 14.5 oz mostaccioli pasta (boiled 2 minutes less than package directions)
  • 3.5 cups mozzarella (freshly shredded)
  • 2 cups ricotta
  • 1/2 cup parmesan (shredded)
  • 1 large egg
  • Pinch of nutmeg

Instructions

  1. Preheat the oven to 425°F and grease a 9×13 inch baking dish.
  2. Brown the Italian sausage and diced onion in a large skillet over medium-high heat for about 8-10 minutes.
  3. Add garlic, salt, and Italian seasoning, cooking for 1 minute.
  4. Pour in marinara sauce, simmering for 5-10 minutes.
  5. Boil a large pot of salted water, cooking mostaccioli 2 minutes less than the package directions. Drain and set aside.
  6. Stir spinach and red pepper flakes into the sauce, cooking until spinach is wilted.
  7. Combine ricotta, 2 cups mozzarella, 1/4 cup Parmesan, and egg in a medium bowl, mixing until combined.
  8. Layer 1/2 cup of the meat sauce in the bottom of the baking dish, followed by half of the cooked pasta and half of the cheese mixture. Repeat the layers.
  9. Top with remaining sauce and finalize with remaining mozzarella and Parmesan.
  10. Bake for 15-20 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.

Notes

Ensure all ingredients are certified gluten-free to prevent cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/sausage-baked-mostaccioli/