Tasty Baked Mostaccioli with Cottage Cheese

I have to admit, baked pasta wasn’t really on my radar until I found myself staring at leftover mostaccioli and a tub of cottage cheese that needed using up. I figured I had nothing to lose, so I tossed them together and it turned out to be one of my better kitchen experiments.

Turns out, baked mostaccioli with cottage cheese is its own thing entirely. The cottage cheese mixed with eggs creates this creamy layer that’s lighter than ricotta but just as good. It’s not quite as involved as lasagna—no layering every single noodle perfectly—but you still get that bubbly, cheesy, comfort food situation everyone fights over at the dinner table. My kids started asking for it by name, which is how I knew I’d stumbled onto something worth keeping around.

Can I Use Any Cottage Cheese for This Recipe?

Yes! Small curd, large curd, or whipped cottage cheese will all work great here. For the richest result, go with full-fat, but low-fat or fat-free versions are a perfectly fine swap.

You can give it a quick blend before mixing for a smoother texture, or leave it as-is for little pockets of creaminess throughout the dish. And no need to splurge – store-brand cottage cheese works just as well as the name brands.

Can I Make Any Substitutions?

Absolutely! This baked mostaccioli adapts well to a number of swaps:

• Mostaccioli: If you can’t find mostaccioli, penne or ziti work perfectly since they’re similar tube-shaped pastas. Rigatoni is another good option, though it’s a bit larger.
• Italian sausage: Ground beef or ground turkey are easy swaps here. You can also use a mix of half sausage and half ground beef if you want to stretch the sausage further or tone down the flavor a bit.
• Marinara sauce: Any tomato-based pasta sauce works here – try a basic tomato sauce, arrabbiata for some heat, or even vodka sauce for something different.
• Mozzarella: While fresh mozzarella can be used, stick with the shredded kind for better melting. In a pinch, you could use provolone or Italian blend cheese.
• Parsley: Fresh basil or Italian seasoning (about 1 teaspoon) can replace the parsley if that’s what you have in your kitchen.

What to Watch Out for When Making This Dish

The biggest thing to watch is boiling your pasta too long – since it bakes for another 40 minutes, pull it out 2 minutes early or it will turn mushy.

Do not skip the foil cover during the first 30 minutes, or the top will dry out and turn hard and crunchy around the edges.

Take time to thoroughly mix your cottage cheese until no lumps remain, then spread it evenly across the entire layer for consistent creaminess throughout.

And always give it a 10 to 15 minute rest after baking – cutting in right away sends everything running out of the dish.

What to Pair With Baked Mostaccioli

This dish comes together even better with a few simple sides to round out the meal.

Garlic bread is always a crowd-pleaser and perfect for soaking up any extra sauce.

A Caesar salad or a bowl of mixed greens adds a fresh and crisp contrast to balance out the richness.

Roasted broccoli or sautéed green beans with garlic make for an easy and flavorful vegetable side that pairs beautifully.

And if you are feeling fancy, pour yourself a glass of red wine to really bring the whole meal together.

Storing Leftovers the Right Way

Store: Leftover baked mostaccioli keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day when all the flavors have had time to meld together!

Freeze: This casserole is perfect for freezing! You can either freeze the whole thing before baking (just thaw overnight before cooking) or freeze leftovers after baking for up to 3 months. Wrap it well in plastic wrap and then foil to prevent freezer burn.

Reheat: To warm up your mostaccioli, cover it with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of water or extra marinara if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 170-190 g
• Fat: 160-180 g
• Carbohydrates: 295-320 g

Ingredients

For the pasta and meat:

• 1 lb mostaccioli (I always use Barilla for the best al dente texture)
• 1 lb Italian sausage
• 30 oz marinara sauce (I prefer Rao’s Homemade for a rich, authentic flavor)
• 1/4 tsp red pepper flakes

For the filling:

• 1 1/2 cups cottage cheese
• 3 large eggs (room temperature, about 70°F, ensures even blending)
• 1/2 cup mozzarella
• 1/3 cup Parmesan
• 2 tbsp fresh parsley, chopped
• 3/4 tsp salt
• 3/4 tsp black pepper

For the topping:

• 1 3/4 cups mozzarella (freshly shredded for better melting and stretch)
• 1/2 cup Parmesan

Step 1: Prepare the Oven and Mise en Place

• Baking dish

Preheat your oven to 350°F.

While it heats, gather all ingredients and measure them out—this ensures you won’t scramble during assembly.

Grease a 9×13 inch baking dish with a light coating of oil or cooking spray and set aside.

Having everything prepped and ready will make the next steps flow smoothly without any rushed moments.

Step 2: Cook the Sausage and Pasta in Parallel

• 1 lb Italian sausage
• 1 lb mostaccioli

In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles as it cooks (about 5-7 minutes until no pink remains).

Simultaneously, bring a large pot of salted water to a boil and cook the mostaccioli for about 9 minutes—you want it slightly underdone since it will continue cooking in the oven.

The pasta should have a slight firmness to it, not soft.

Drain the pasta and set aside.

Step 3: Build the Sauce Base

• 30 oz marinara sauce
• 1/4 tsp red pepper flakes
• cooked Italian sausage from Step 2

Add the marinara sauce and red pepper flakes to the cooked sausage in the skillet, stirring well to combine.

Reduce the heat to low and let it simmer gently for 2-3 minutes so the flavors meld together.

I like to taste the sauce at this point and adjust the seasoning if needed—it should be flavorful and balanced.

Step 4: Prepare the Cottage Cheese Filling

• 1 1/2 cups cottage cheese
• 3 large eggs
• 1/2 cup mozzarella
• 1/3 cup Parmesan
• 2 tbsp fresh parsley, chopped
• 3/4 tsp salt
• 3/4 tsp black pepper

In a medium bowl, combine the cottage cheese, room-temperature eggs, 1/2 cup mozzarella, 1/3 cup Parmesan, fresh parsley, salt, and black pepper.

Mix until everything is evenly incorporated and smooth.

The room-temperature eggs blend much more easily with the cottage cheese, creating a creamier, more uniform filling without any lumps.

Step 5: Layer and Assemble the Bake

• sausage-marinara sauce from Step 3
• cooked mostaccioli from Step 2
• cottage cheese filling from Step 4
• 1 3/4 cups mozzarella
• 1/2 cup Parmesan

Spread half of the sausage-marinara sauce from Step 3 evenly across the bottom of your prepared baking dish.

Layer half of the cooked pasta from Step 2 over the sauce, then spread the entire cottage cheese mixture from Step 4 in an even layer.

Top with the remaining pasta, then finish with the rest of the sauce from Step 3.

Sprinkle the 1 3/4 cups of freshly shredded mozzarella and 1/2 cup Parmesan evenly over the top.

Step 6: Bake Covered, Then Uncover to Finish

• assembled casserole from Step 5

Cover the baking dish tightly with aluminum foil and place it in your preheated 350°F oven.

Bake for 30 minutes, then carefully remove the foil and bake uncovered for an additional 10 minutes, until the cheese topping is melted, bubbly, and lightly golden at the edges.

The foil traps steam during the initial bake, keeping everything moist, while uncovering it at the end allows the cheese to brown beautifully.

Step 7: Rest and Serve

Remove the mostaccioli from the oven and let it rest for 5-10 minutes before serving.

This resting period allows the casserole to set slightly, making it easier to cut clean portions without the layers falling apart.

Tasty Baked Mostaccioli with Cottage Cheese

Delicious Tasty Baked Mostaccioli with Cottage Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 3650

Ingredients Method

Ingredients

  

For the pasta and meat::

• 1 lb mostaccioli (I always use Barilla for the best al dente texture)
• 1 lb Italian sausage
• 30 oz marinara sauce (I prefer Rao’s Homemade for a rich, authentic flavor)
• 1/4 tsp red pepper flakes

For the filling::

• 1 1/2 cups cottage cheese
• 3 large eggs (room temperature, about 70°F, ensures even blending)
• 1/2 cup mozzarella
• 1/3 cup Parmesan
• 2 tbsp fresh parsley, chopped
• 3/4 tsp salt
• 3/4 tsp black pepper

For the topping::

• 1 3/4 cups mozzarella (freshly shredded for better melting and stretch)
• 1/2 cup Parmesan

Method

 

1. Preheat your oven to 350°F. While it heats, gather all ingredients and measure them out—this ensures you won’t scramble during assembly. Grease a 9×13 inch baking dish with a light coating of oil or cooking spray and set aside. Having everything prepped and ready will make the next steps flow smoothly without any rushed moments.
2. In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles as it cooks (about 5-7 minutes until no pink remains). Simultaneously, bring a large pot of salted water to a boil and cook the mostaccioli for about 9 minutes—you want it slightly underdone since it will continue cooking in the oven. The pasta should have a slight firmness to it, not soft. Drain the pasta and set aside.
3. Add the marinara sauce and red pepper flakes to the cooked sausage in the skillet, stirring well to combine. Reduce the heat to low and let it simmer gently for 2-3 minutes so the flavors meld together. I like to taste the sauce at this point and adjust the seasoning if needed—it should be flavorful and balanced.
4. In a medium bowl, combine the cottage cheese, room-temperature eggs, 1/2 cup mozzarella, 1/3 cup Parmesan, fresh parsley, salt, and black pepper. Mix until everything is evenly incorporated and smooth. The room-temperature eggs blend much more easily with the cottage cheese, creating a creamier, more uniform filling without any lumps.
5. Spread half of the sausage-marinara sauce from Step 3 evenly across the bottom of your prepared baking dish. Layer half of the cooked pasta from Step 2 over the sauce, then spread the entire cottage cheese mixture from Step 4 in an even layer. Top with the remaining pasta, then finish with the rest of the sauce from Step 3. Sprinkle the 1 3/4 cups of freshly shredded mozzarella and 1/2 cup Parmesan evenly over the top.
6. Cover the baking dish tightly with aluminum foil and place it in your preheated 350°F oven. Bake for 30 minutes, then carefully remove the foil and bake uncovered for an additional 10 minutes, until the cheese topping is melted, bubbly, and lightly golden at the edges. The foil traps steam during the initial bake, keeping everything moist, while uncovering it at the end allows the cheese to brown beautifully.
7. Remove the mostaccioli from the oven and let it rest for 5-10 minutes before serving. This resting period allows the casserole to set slightly, making it easier to cut clean portions without the layers falling apart.