About This Recipe
A classic baked pasta dish with mostaccioli, a rich meat sauce, and plenty of cheese.
Ingredients
- 16 ounces mostaccioli pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef
- 1 pound Italian pork sausage, casings removed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon chili flakes
- 1½ teaspoons sea salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- 3 cups crushed tomatoes
- ¼ cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- chopped fresh parsley, for garnish
Kitchen Tools
Instructions
Chef's Tips
- Use Fresh Herbs: Adding fresh herbs like basil or oregano to the sauce will enhance the flavor.
- Brown the Meat Well: Browning the meat adds depth of flavor to the sauce.
- Add a Splash of Red Wine: A splash of red wine to the sauce will add richness and complexity.
- Use a Variety of Cheeses: Experiment with different cheeses to create your own unique flavor profile.
Common Mistakes to Avoid
- Overcooking the Pasta: This will result in a mushy texture.
- Not Seasoning the Sauce Enough: Taste and adjust the seasonings as needed.
- Using Low-Quality Ingredients: The quality of the ingredients will affect the flavor of the final dish.
- Not Letting it Rest: Allowing the baked mostaccioli to rest before serving is important for the cheese to set and the flavors to meld.
Variations
Here are some delicious variations to try:
- Vegetarian Baked Mostaccioli: Omit the meat and add your favorite vegetables, such as mushrooms, zucchini, bell peppers, or spinach.
- Chicken Baked Mostaccioli: Use cooked chicken instead of ground beef and sausage.
- Spicy Baked Mostaccioli: Add more chili flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
- Creamy Baked Mostaccioli: Stir in a cup of heavy cream or half-and-half to the sauce for a richer, creamier texture.
- Baked Mostaccioli with Pesto: Stir a few tablespoons of pesto into the pasta mixture for a burst of fresh flavor.
Storage & Freezing
Store leftover baked mostaccioli in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Yes, you can freeze baked mostaccioli for longer storage. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Conclusion
Whether you’re looking for a quick and easy weeknight dinner or a comforting dish to share with friends and family, this baked mostaccioli recipe is sure to please. With its layers of flavor, cheesy topping, and customizable options, it’s a recipe you’ll make again and again. Enjoy!
Frequently Asked Questions
Yes, you can substitute penne, rigatoni, or any other tube-shaped pasta for mostaccioli.
Absolutely! Omit the meat and add your favorite vegetables.
Yes, you can assemble the baked mostaccioli ahead of time and bake it later. Cover it tightly and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time.
Toss the cooked pasta with a little olive oil before adding it to the sauce.
Yes, you can use your favorite store-bought pasta sauce to save time.