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Comforting Baked Mostaccioli Recipe with Rich Meat Sauce Easy and Perfect

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A warm, filling baked mostaccioli pasta dish with a rich meat sauce and melty cheese, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound (450 g) mostaccioli pasta, cooked al dente
  • 1/2 pound (225 g) ground beef (80/20 preferred)
  • 1/2 pound (225 g) Italian sausage, casing removed
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 28 oz (800 g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning (or mix of dried basil, oregano, thyme)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 cups (200 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (120 ml) water or beef broth (optional to thin sauce)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of mostaccioli pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside. Toss the drained pasta with a drizzle of olive oil to keep it from sticking.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and soft.
  3. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Add 1/2 pound (225 g) ground beef and 1/2 pound (225 g) Italian sausage (remove casing first). Break the meat apart with your spoon and cook for about 7-8 minutes until browned and no longer pink. Season with salt and pepper as you cook.
  5. Stir in 28 oz (800 g) crushed tomatoes and 2 tablespoons tomato paste. Add 2 teaspoons Italian seasoning and 1/4 teaspoon red pepper flakes if using. Mix well.
  6. Reduce heat to low and let the sauce simmer gently for 20-25 minutes, stirring occasionally. If the sauce thickens too much, add 1/2 cup (120 ml) water or beef broth to loosen it up.
  7. Preheat your oven to 375°F (190°C) during the last 10 minutes of simmering.
  8. In your 9×13 inch (23×33 cm) baking dish, combine the cooked pasta and meat sauce. Stir until the pasta is fully coated with sauce.
  9. Sprinkle 2 cups (200 g) shredded mozzarella evenly over the top, followed by 1/2 cup (50 g) grated Parmesan.
  10. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly with golden spots.
  11. Remove from oven and let rest for 5 minutes before serving. Garnish with 2 tablespoons chopped fresh parsley.

Notes

Do not overcook pasta; it will continue to soften in the oven. Brown meat over medium-high heat for best flavor. Simmer sauce low and slow for richer taste. Toss pasta with olive oil after draining to prevent sticking. Tent with foil if cheese browns too fast during baking. Let dish rest 5 minutes before serving to settle sauce.

Nutrition

Keywords: baked mostaccioli, meat sauce, pasta bake, comfort food, easy dinner, weeknight meal, cheesy pasta, Italian sausage, ground beef

Find it online: https://elvafood.com/comforting-baked-mostaccioli-recipe-with-rich-meat-sauce-easy-and-perfect/