St. Louis Original Baked Mostaccioli |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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If you have been to a wedding in St. Louis you have had Mostaccioli. Some versions are good, some...well let's just say I hope you have avoided the versions that taste like canned tomato soup. This is not one of those, this, in my opinion is a little taste of heaven. Ingredients:
1 (29 ounce) can tomato sauce |
1 (12 ounce) can tomato paste |
1 (15 ounce) can crushed tomatoes |
4 stalks celery, chopped |
1 large onion, chopped |
1 head garlic, minced |
1/2 lb ground beef, browned |
1/2 lb italian sausage, browned |
2 tablespoons sweet basil |
2 tablespoons parsley |
1 tablespoon oregano |
2 teaspoons black pepper, ground |
1 -2 tablespoon sugar |
2 tablespoons olive oil |
1 lb penne pasta |
1 lb mozzarella cheese |
1 cup parmesan cheese, shredded |
fresh basil (to garnish) |
Directions:
1. Brown sausage and ground beef in a skillet, set aside.
2. In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
3. Cover between stirring.
4. In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
5. Add 1 cup of Parmesan cheese and stir to combine.
6. In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
7. Add pasta/sauce mixture to baking dish.
8. Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
9. Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.
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