Mostaccioli
Indulge in the comforting flavors of hearty baked Mostaccioli, a classic Italian-American pasta dish that's perfect for family dinners or special gatherings. This recipe combines tender mostaccioli pasta with a rich, savory meat sauce made from ground beef, Italian sausage, and aromatic herbs like basil and oregano. Layers of creamy ricotta, gooey mozzarella, and tangy Parmesan cheese create a luscious, melty topping that’s baked to golden perfection. With a combination of bold flavors, easy prep, and a satisfyingly cheesy finish, this baked pasta dish is sure to become a crowd-pleasing favorite. Serve it hot straight from the oven, garnished with a sprinkle of fresh parsley for a burst of color and added freshness! Ideal for meal preppers, Mostaccioli also reheats beautifully for delicious leftovers.
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Recipe Information
Ingredients
- 450 grams mostaccioli pasta
- 500 grams ground beef
- 250 grams Italian sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 250 grams ricotta cheese
- 300 grams mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook, breaking the meat apart with a spoon, until browned and fully cooked, about 6-8 minutes. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red chili flakes (if using), salt, and black pepper. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta with the meat sauce. Stir until the pasta is evenly coated.
In a 9x13 inch baking dish, spread half of the pasta mixture. Dot with half of the ricotta cheese, then sprinkle with half of the shredded mozzarella and half of the grated Parmesan.
Layer the remaining pasta mixture on top and repeat with the remaining ricotta, mozzarella, and Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley if desired before serving.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.7 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 683 mg | 53% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
