St Louis Original Baked Mostaccioli
Experience the heartwarming flavors of the Midwest with this "St. Louis Original Baked Mostaccioli" recipe—an irresistible comfort food classic perfect for family dinners or gatherings. Tender mostaccioli pasta is coated in a rich, savory sauce made with browned ground beef, zesty Italian sausage, and aromatic garlic and onion, all simmered with crushed tomatoes and a hint of sweetness. Layers of creamy ricotta, gooey mozzarella, and tangy Parmesan cheese bring a luscious, cheesy finish to this baked pasta dish that's cooked to golden perfection. With its simple ingredients and satisfying layers, this recipe is a timeless favorite that will have everyone reaching for seconds. Perfect for meal prepping or serving a crowd, it's a celebration of bold Italian-American flavors in every bite!
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Recipe Information
Ingredients
- 16 ounces Mostaccioli pasta
- 1 pound Ground beef
- 0.5 pound Ground Italian sausage
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes (canned)
- 6 ounces Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and 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 heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked, breaking it up with a wooden spoon as it cooks. Drain excess grease if necessary.
Mix in the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and black pepper. Stir well, reduce the heat to low, and let the sauce simmer for 15 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked mostaccioli pasta with the meat sauce. Stir until evenly coated.
In a greased 9x13-inch baking dish, spread half of the pasta mixture evenly across the bottom. Dollop spoonfuls of the ricotta cheese over the top and spread gently with the back of a spoon.
Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the layer of pasta.
Add the remaining pasta mixture on top, spreading it out evenly. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the baked mostaccioli rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 7392 mg | 321% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 69.9 g | ||
| Protein | 258.3 g | 517% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 3004 mg | 231% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5103 mg | 109% | |
*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.
