Mostaccioli (family Feast) Recipe

Cook the pasta

Bring a very large pot of salted water to a rolling boil. Add the mostaccioli and cook until 1 to 2 minutes shy of al dente (follow package for times). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Brown the meats

While the pasta cooks, heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add ground beef and crumbled sausage; break up with a spatula and cook until no longer pink and browned, about 6–8 minutes. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper as it cooks. Drain excess fat if there is more than 1 tablespoon.

Build the sauce

Reduce heat to medium. If using, add 1/2 cup dry red wine to deglaze the pan, scraping up any browned bits; simmer 2–3 minutes until wine reduces slightly. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add 1 cup water or beef broth, 1 teaspoon sugar, dried oregano, dried basil, dried thyme and red pepper flakes. Bring sauce to a gentle simmer, then lower heat and cook uncovered, stirring occasionally, for 15–20 minutes to meld flavors. Taste and adjust seasoning with remaining salt and pepper.

Combine pasta and sauce

Fold the drained pasta into the sauce in the skillet or combine them in a very large mixing bowl if your pan isn't big enough. If sauce seems thick, add up to 3/4 cup reserved pasta water, a few tablespoons at a time, until sauce coats the pasta evenly. Stir in 1/2 cup of grated Parmesan and 2/3 of the shredded mozzarella to help bind the mixture.

Assemble for baking

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter. Spoon half of the pasta-sauce mixture into the prepared dish. Dot with spoonfuls of the ricotta cheese across the surface (about half the ricotta). Sprinkle with half of the remaining mozzarella and about 1/3 cup grated Parmesan. Add the remaining pasta mixture and spread evenly. Top with remaining ricotta (if desired), the rest of the mozzarella and remaining Parmesan, smoothing to cover.

Bake until bubbly

Bake uncovered in the preheated oven for 20–25 minutes, until cheese is melted and sauce is bubbling. For a golden top, switch to broil on high for 1–2 minutes, watching closely to prevent burning.

Rest and garnish

Remove from oven and let the mostaccioli rest 5–10 minutes so it sets for easier serving. Sprinkle chopped fresh parsley and optional fresh basil over the top. Serve hot with extra grated Parmesan on the side.

Leftovers: Cool completely, cover tightly and refrigerate up to 3 days or freeze up to 2 months. Reheat covered in a 350°F oven until warmed through, or microwave individual portions.