What’s a party without pasta? Time and again I am greeted by a familiar few standards on the buffet station while celebrating graduations, birthdays, and other happy events; beef sandwiches, fried chicken, and baked pasta. These mainstays are available at many local catering venues and usually all taste exactly alike, which is ok if you want your food to just blend into the blur of the backyard party season. However, if you’re ready to break the mold and have your fare stand out, this recipe is perfect!
A blend of tradition with just enough of a twist to make it unique, guests will rave about your baked mostaccioli whenever they eat another all year long. My favorite aspect is that you can customize the ingredients to offer not only a better tasting pan of pasta but a better for you main dish as well! The cottage cheese mixed with an egg is my mother’s way of making baked pasta and mom always knows best!
- 2 lbs. whole wheat mostaccioli
- 72 oz. marinara sauce (this is a great comparison of store bought vs. homemade sauce)
- 1 ½ lb. ground italian sausage
- 12 oz. small curd cottage cheese
- 12 oz. ricotta cheese
- 1 egg
- 6-8 cups shredded mozzarella cheese
- Cook pasta according to directions on box. You want al dante pasta, not too soft.
- Brown sausage and add sauce. Heat until warm to blend flavors, take off heat and allow to cool.
- In a medium bowl mix cottage cheese and egg together until combined, then mix in ricotta cheese.
- Now the fun part, the layering!