Baked Mostaccioli Recipe

Heat 2 tbs extra-virgin olive oil in a large skillet or saucepan over medium heat until shimmering.

Add the finely diced onion and sauté until translucent, about 5–6 minutes. Stir occasionally so it softens without browning heavily.

Add the minced garlic and cook 30–45 seconds, stirring, until fragrant.

Increase heat to medium-high and add the ground beef and ground Italian sausage. Break meat up with a wooden spoon and cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking. Drain excess fat if there is more than 1 tbs in the pan.

Stir in the tomato paste and cook 1–2 minutes to develop flavor.

Pour in the crushed tomatoes and tomato sauce, then add dried oregano, dried basil, red pepper flakes, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and 1 tsp sugar (if using). Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, for 20–25 minutes to thicken and meld flavors. Taste and adjust seasoning as needed.

Preheat the oven to 375°F (190°C). Lightly grease a full-size (13 x 9-inch) baking dish with nonstick spray or 1 tsp olive oil.

Bring a large pot of salted water to a rolling boil. Add 1 tsp olive oil to the water to help prevent sticking. Add 1 lb mostaccioli and cook until just shy of al dente according to package directions (usually 1–2 minutes less than recommended). Reserve 1 cup of pasta cooking water, then drain the pasta.

In a large bowl, combine 2 cups ricotta cheese, 1 large egg, 1/2 cup grated Parmesan, 1 tbsp chopped parsley, and a pinch (about 1/4 tsp) of salt and pepper. Mix until smooth. If the ricotta is very thick, add up to 2–4 tbs reserved pasta water to loosen.

Fold the drained pasta into the ricotta mixture until evenly coated.

Stir 2 cups of the shredded mozzarella into the meat sauce so the sauce becomes cheesy and cohesive (reserve remaining mozzarella for topping). If your sauce is very thick, loosen with a few tablespoons of reserved pasta water.

Spread about 1 cup of the meat sauce in an even layer on the bottom of the prepared baking dish.

Add half of the ricotta-coated pasta to the pan and spread into an even layer.

Spoon about 1 to 1 1/2 cups of meat sauce over the pasta layer, spreading gently to cover.

Sprinkle one-third of the remaining shredded mozzarella and one-third of the remaining grated Parmesan over the sauce layer.

Add the remaining pasta, then top with the rest of the meat sauce, the remaining mozzarella, and the remaining Parmesan so the top is evenly covered.

Cover the baking dish tightly with aluminum foil (tent slightly so it doesn't touch the cheese). Bake on the center rack of the preheated oven for 25 minutes.

After 25 minutes, remove the foil and bake an additional 10–12 minutes, or until the cheese on top is melted and golden in spots and the sauce is bubbling at the edges.

If you want a deeper brown on top, switch the oven to broil for 1–2 minutes—watch carefully to prevent burning.

Remove from the oven and let stand 8–10 minutes to set. Garnish with the remaining 1 tbsp chopped parsley and 2 tbsp fresh basil (if using) before slicing and serving.