Description
A hearty and comforting Italian baked pasta dish featuring mostaccioli pasta baked with a rich meat sauce, creamy ricotta cheese mixture, and melted mozzarella and Pecorino Romano cheese. Perfect for family dinners or any occasion where you want a satisfying and flavorful meal.
Ingredients
Scale
Meat Sauce
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 garlic cloves, minced
- 1 pound ground beef (80/20)
- 1 pound ground sweet Italian sausage
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning, divided
- 1/4 teaspoon crushed red pepper flakes (optional)
- 28 ounces canned crushed tomatoes
- 1/4 cup water
- 1/4 cup fresh parsley, chopped (plus more for garnish)
Pasta
- 16 ounces mostaccioli pasta
Cheese Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Pecorino Romano cheese (plus 3 tablespoons for topping)
- 2 cups freshly shredded part-skim mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish. Set it aside for later use.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Cook Meat: Add ground beef and sweet Italian sausage to the skillet. Break the meat up with a spoon and cook until browned and fully cooked through, roughly 6 to 8 minutes. Drain excess grease if necessary.
- Prepare Sauce: Stir in the tomato paste, half of the salt and black pepper, 1/2 teaspoon Italian seasoning, and crushed red pepper flakes if using. Cook for 1 to 2 minutes. Add crushed tomatoes, water, and chopped parsley. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
- Cook Pasta: While the sauce simmers, cook the mostaccioli pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Mix Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, grated Pecorino Romano, remaining 1/2 teaspoon Italian seasoning, remaining salt, and remaining black pepper. Mix until smooth.
- Assemble Layers: Combine cooked pasta with the meat sauce and stir to coat well. Spread half of this pasta mixture into the prepared casserole dish. Evenly spread the ricotta mixture over this layer, then top with the remaining pasta and sauce.
- Add Cheese and Bake: Sprinkle shredded mozzarella and remaining Pecorino Romano cheese evenly on top. Cover the dish with foil and bake in the oven for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from oven and let rest briefly. Garnish with additional fresh parsley before serving. Enjoy your delicious baked mostaccioli!
Notes
- Be sure to drain excess grease from the cooked meat to prevent a greasy final dish.
- Cooking pasta al dente prevents it from becoming mushy after baking.
- For extra heat, include the crushed red pepper flakes, otherwise omit for a mild flavor.
- Use fresh parsley for garnish to add a pop of color and freshness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
