Mostaccioli (1/2 Gallon) Recipe

Boil pasta

Bring a large pot (at least 4 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add the mostaccioli and cook uncovered, stirring occasionally, until just shy of al dente (about 9–11 minutes; follow package guidance). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

If baking: preheat the oven to 375°F (190°C). Lightly oil a 9x13 baking dish or a 2–3 quart ovenproof casserole to assemble later.

When ready to serve, toss the drained pasta with the sauce (see Sauce section) in the pot used to cook pasta or in a large bowl. If sauce seems thick, add up to 1/2 cup reserved pasta water to loosen. Taste and adjust seasoning with salt and pepper. Stir in half of the grated Parmesan. Sprinkle chopped basil on top before serving or after baking.

If making baked mostaccioli: transfer sauced pasta to the prepared baking dish, dollop ricotta across the surface if using, sprinkle shredded mozzarella and remaining Parmesan, and bake uncovered for 15–20 minutes until cheese is melted and bubbly and edges are simmering. For a lightly browned top, broil 1–2 minutes while watching closely.

Prepare aromatics and brown meat

In a large skillet or saucepan over medium heat, add 2 tablespoons olive oil. When oil shimmers, add the finely diced onion and a pinch of salt; sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Push the aromatics to the side and add the ground beef or sausage. Break the meat up with a spoon and cook until no pink remains and the meat begins to brown, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon.

Build the tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize the paste and deepen flavor. Add the crushed tomatoes, tomato sauce, and 1/2 cup water or broth. Stir to combine.

Season and simmer

Add 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes (or to taste), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring sauce to a gentle simmer, reduce heat to low, and let simmer, partially covered, for 15–20 minutes to meld flavors. Stir occasionally and taste; adjust salt, pepper, or sugar as needed.

If sauce is too acidic or thick, add up to 1/4 cup reserved pasta water or more broth to reach desired consistency. For a smoother texture, use an immersion blender briefly (optional).

If using ricotta: dollop spoonfuls evenly over the sauced pasta in the baking dish before sprinkling mozzarella. This yields creamier bites when baked.

Top with shredded mozzarella (and remaining Parmesan) and bake as directed in Pasta & finishing. Let rest 5 minutes after removing from oven so sauce settles before serving.