Description
Classic baked mostaccioli with meat sauce, creamy tomato, and melted mozzarella and Parmesan.
Ingredients
Scale
- 1 pound (454 g) mostaccioli pasta, or penne or rigatoni
- 1 pound (454 g) ground Italian sausage
- 1 pound (454 g) ground beef
- 1 tablespoon (15 ml) minced garlic
- 1 medium onion, finely diced
- 24 ounces (680 g) marinara sauce
- 15 ounces (425 g) crushed tomatoes
- 1/4 cup (60 ml) heavy cream
- 3 cups (340 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese
- 1 tablespoon (7 g) Italian seasoning
- 1/21/2 teaspoon (3 g) sea salt
- 1/41/2 teaspoon (1 g) pepper
Instructions
- Step 1: Preheat the Oven: Preheat your oven to 375F. Ensure the oven reaches the temperature before baking for even cooking.
- Step 2: Cook the Pasta: Bring salted water to a boil and cook the mostaccioli according to package instructions until al dente, typically 11 minutes. Al dente pasta stays firm for baking and avoids mushiness.
- Step 3: Drain and Keep Starch: Drain the cooked pasta but do not rinse it. Retaining the starch allows the sauce to cling better to the pasta.
- Step 4: Brown the Meat: In a large skillet or pot over medium-high heat, cook the ground Italian sausage, ground beef, minced garlic, and diced onion together. Cook until the meat is no longer pink and begins to brown to develop rich flavor.
- Step 5: Simmer the Sauce: Add marinara sauce and crushed tomatoes to the browned meat mixture. Stir to combine and let the sauce simmer briefly to meld the flavors.
- Step 6: Mix in Cream and Seasonings: Stir in the heavy cream and Italian seasoning along with sea salt and pepper. Mix thoroughly to combine and enrich the sauce.
- Step 7: Combine Pasta with Sauce: Gently fold the cooked mostaccioli into the sauce, making sure all pasta is evenly coated with sauce.
- Step 8: Prepare to Bake: Spread the pasta and sauce mixture evenly into a 9×13 inch (23×33 cm) baking dish to ensure uniform cooking.
- Step 9: Cheese It Up: Evenly sprinkle the shredded mozzarella followed by the grated Parmesan cheese over the top. Use your fingers to gently spread the cheese for an even melt and golden crust.
- Step 10: Bake to Perfection: Bake uncovered in the preheated oven for 25 minutes. The cheese should just begin to turn a light golden brown, signaling it is ready.
- Step 11: Rest and Serve: Remove from oven and let the baked mostaccioli sit for 5 minutes before serving to allow flavors to settle.
Notes
- Storage – Room Temperature: Store baked mostaccioli in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and heat.
- Storage – Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
- Storage – Freezing: Wrap tightly in plastic wrap, then place in a freezer container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tip: If cheese does not melt evenly, cover the baking dish with foil for the first 15 minutes to trap steam and aid melting.
- Expert Tip: To ensure pasta is al dente, boil for 11 minutes in salted water before draining.
- Expert Tip: If sauce seems too dry before baking, add 1/4 cup (60 ml) chicken broth while simmering to keep sauce moist.
- Expert Tip: Rotate the baking dish halfway through baking if the top browns unevenly to promote consistent cooking.
- Expert Tip: If the dish is too runny after baking, let it rest for 10 minutes to thicken the sauce properly before serving.
- Reheating: Reheat leftovers in an oven-safe dish at 350 degrees F until heated through, about 20 minutes. Cover with foil if necessary to prevent excessive browning.
- Serving Suggestion: Serve baked mostaccioli with garlic bread or a green salad for a fresh contrast.
- Serving Suggestion: Top with extra marinara sauce or sprinkle fresh basil for enhanced flavor. Adding a dollop of ricotta cheese or a dash of red pepper flakes can elevate the dish.
- Variation: Substitute ground beef with ground turkey for a leaner meat sauce maintaining flavor.
- Variation: Add vegetables such as bell peppers, mushrooms, or spinach to the sauce for added nutrition.
- Variation: Use whole wheat or gluten-free pasta for a healthy or dietary variation.
- Ingredient Note: Choose good quality tubular pasta like mostaccioli, penne, or rigatoni for best sauce adherence.
- Ingredient Note: Use 80/20 lean ground beef for juiciness without dryness, or substitute with ground turkey for lower fat.
- Ingredient Note: Select a rich, flavorful marinara sauce with simple ingredients and minimal added sugar for superior taste.
- Ingredient Note: For cheeses, select whole milk shredded mozzarella for best melting and stretchy texture. Freshly grated Parmesan is recommended for sharp, nutty flavor.
- Ingredient Note: Minced fresh garlic cloves provide better aroma and flavor than garlic powder; mince finely to avoid bitterness.
- Ingredient Note: Italian seasoning blends dried basil, oregano, and thyme; fresh herbs can be used when available for brighter taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg