Ingredients:

  • 1 lb mostaccioli pasta
  • 0.5 lb lean ground beef (90/10)
  • 0.5 lb Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz marinara sauce
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 cups shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large stockpot of salted water to a boil.
  2. Add the mostaccioli to the boiling water and cook for exactly 2 minutes less than the 'al dente' package instructions. Drain and set aside.
  3. In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage. Cook until browned and crispy at the edges. Drain excess fat, leaving approximately 1 tablespoon in the pan.
  4. Add the diced onion to the meat and sauté until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Pour the marinara sauce into the meat mixture and simmer for 5–7 minutes to allow flavors to meld.
  6. In a small mixing bowl, whisk together the ricotta cheese, egg, dried oregano, and red pepper flakes until smooth.
  7. Combine the par-boiled pasta with the meat sauce. In a 9x13 inch baking dish, layer half of the pasta mixture, then dollop the ricotta mixture over the top. Add the remaining pasta.
  8. Top the dish evenly with shredded mozzarella and grated Parmesan cheese.
  9. Bake for 20-25 minutes until the cheese is melted and begins to turn a golden, mahogany brown. Garnish with fresh basil before serving.