Mostaccioli
The best baked mostaccioli combines all the elements of a classic lasagna—rich meat sauce, creamy ricotta, and gooey mozzarella—while featuring smooth, tube-shaped pasta instead of traditional lasagna sheets.
Ingredients
- 1 tablespoon olive oil plus additional for greasing the baking dish
- 1 pound mostaccioli pasta
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1/2 pound ground beef 80/20 blend
- 1/2 pound sweet Italian sausage casings removed (approximately three links)
- 2 tablespoons tomato paste
- One 28-ounce can crushed tomatoes preferably San Marzano
- 3 sprigs fresh parsley plus 1 tablespoon finely chopped parsley for garnish
- 1/2 teaspoon dried oregano plus 1/4 teaspoon for ricotta mixture
- Pinch of crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
- 1 large egg
- One 15-ounce container of whole-milk ricotta cheese
- 1/4 cup plus 3 tablespoons finely grated Pecorino Romano cheese
- 8 ounces part-skim mozzarella cheese freshly shredded (about 2 cups)
Instructions
- Prepare the Meat Sauce
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion along with a generous pinch of salt and a few grinds of black pepper. Sauté until softened and translucent, approximately 5 minutes. Incorporate the ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and no pink remains, about 8 minutes. Add garlic, tomato paste, oregano, and red pepper flakes (if using), and cook for 1–2 minutes, stirring until fragrant.
- Introduce the crushed tomatoes, parsley sprigs, and 1/4 cup water. Stir well to combine. Reduce the heat to medium-low, partially cover with a lid, and simmer for 15 minutes, occasionally stirring, until the sauce thickens slightly. Adjust seasoning with additional salt and pepper as needed. Discard the parsley sprigs once the sauce is complete.
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the mostaccioli according to the package instructions until al dente. Drain thoroughly and toss with a drizzle of olive oil to prevent sticking.
- Prepare the Ricotta Mixture
- In a medium bowl, combine the ricotta, 1/4 cup Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, a pinch of salt, and a few grinds of black pepper. Mix until smooth and fully incorporated.
- Assemble the Dish
- Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Mix the cooked mostaccioli with the meat sauce until well coated. Spread half the pasta mixture evenly into the prepared dish.
- Carefully layer the ricotta mixture on top, spreading it evenly with a spatula. Add the remaining pasta mixture over the ricotta. Sprinkle the mozzarella cheese and the remaining 3 tablespoons Pecorino Romano evenly over the top.
- Bake
- Cover the dish with aluminum foil and bake for 20 minutes, or until thoroughly heated. Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is fully melted and the edges of the dish are bubbling.
- Garnish and Serve
- Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with the chopped parsley. Serve warm.