Mostaccioli Recipe
Make Mostaccioli Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Water
Sauce
Finish & Cheese
Method
Pasta & Water
- 1
Bring water to a boil
Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt once boiling.
- 2
Cook pasta
Add 1 lb mostaccioli to the boiling water and cook until al dente, about 9–11 minutes (follow package for exact time). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Sauce
- 3
Sauté aromatics
While pasta cooks, heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely diced onion and sauté 5–7 minutes until translucent and lightly golden. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant, stirring constantly to prevent burning.
- 4
Brown the meat
Add 1 lb ground beef or removed Italian sausage to the pan. Break up with a spoon and cook 6–8 minutes until browned and no pink remains. Drain excess fat if more than 1 tablespoon remains, leaving some for flavor.
- 5
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the 28 oz crushed tomatoes and 1 cup broth, stirring to combine. Season with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon crushed red pepper, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Bring the sauce to a gentle simmer.
- 6
Simmer and adjust
Reduce heat to low and simmer uncovered 12–18 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning. If sauce becomes too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.
Combine & Finish
- 7
Combine pasta with sauce
Add the drained mostaccioli to the sauce and toss gently to coat. If sauce needs loosening, add reserved pasta water 1–2 tablespoons at a time until evenly coated. Cook together 1–2 minutes so pasta absorbs sauce.
- 8
Optional bake
If you prefer a baked mostaccioli, transfer sauced pasta to a 9x13-inch baking dish, sprinkle 1 cup shredded mozzarella evenly over top and 1/2 cup grated Parmesan. Bake at 375°F (190°C) 12–15 minutes until cheese is bubbling and lightly golden. Remove and let rest 5 minutes before serving.
- 9
Garnish and serve
Stir in 2 tablespoons chopped fresh parsley or basil (reserve some for garnish). Serve topped with freshly grated Parmesan and a sprinkle of chopped herbs.
