Mostaccioli Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the mostaccioli and cook until al dente according to package directions (usually 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

If using meats: heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add crumbled sausage and ground beef. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon fat in the pan.

Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is softened and translucent, 5–7 minutes.

Add the minced garlic, crushed red pepper flakes, dried oregano, and dried basil. Cook, stirring constantly, for 30 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly — this deepens the flavor.

Pour in the crushed tomatoes and optional tomato sauce, stirring to combine. Add the granulated sugar, 1 teaspoon salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low.

Let the sauce simmer, stirring occasionally, for 20–25 minutes to thicken and develop flavor. If the sauce becomes too thick, loosen with up to 1/2 cup of reserved pasta water. Taste and adjust seasoning as needed.

Stir the sliced fresh basil into the sauce just before tossing with pasta.

Stovetop version (no bake)

Add the drained mostaccioli to the sauce in the skillet. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to achieve a silky sauce that clings to the pasta. Stir in half of the grated Parmesan and half of the shredded mozzarella until melted. Serve hot garnished with chopped parsley and remaining Parmesan.

Baked version (classic casserole-style)

Preheat the oven to 375°F (190°C). In a large bowl, combine the cooked mostaccioli, sauce, ricotta (if using), half of the mozzarella, and half of the Parmesan. Stir gently to combine. Transfer to a 9x13-inch baking dish, sprinkle remaining mozzarella and Parmesan evenly over the top. Bake uncovered until the cheese is bubbly and golden, about 20–25 minutes. For a browned top, broil 1–2 minutes, watching closely. Let rest 5 minutes before serving. Garnish with chopped parsley and extra basil if desired.

Serve hot with an extra dusting of grated Parmesan, chopped parsley, and red pepper flakes to taste.