Baked Mostaccioli

Instructions

To a large dutch oven or deep sided skillet, add olive oil, yellow onion and a pinch of salt. Stir and cook 8 to 10 minutes to soften. Then add in the garlic, stir and cook 1 minute.

Measure and add in the basil, oregano, red pepper flakes (if using), Italian seasoning and stir.

Next add in the ground beef and cook over medium heat, using a spatula to break up the meat. Cook until browned and no longer pink. About 15 minutes

Once cooked, add the italian seasoning and a pinch of red pepper flakes (optional). Stir and cook 1 to 2 minutes. Pour in the tomato sauce, add in 1/2 of the parmesan cheese and season with salt, black pepper and sugar. Stir well to incorporate all of the ingredients.

Cover, reduce the temperature to medium-low and simmer for 15 minutes. Which is just enough time to make the pasta.Meanwhile, preheat your oven to 325°F.Bring a pot of salted water to a boil. Once it's boiling, add in the pasta and cook for half of the time that is directed on the package. Drain and combine the partially cooked pasta with the meat sauce.

Transfer the pasta/meat mixture into a 9×13 oven safe baking dish. Sprinkle with mozzarella cheese. Bake (uncovered) on the middle rack of your preheated oven for 30 to 35 minutes or until the cheese has melted and is golden brown in spots.

Once baked, remove and immediately sprinkle with the remaining parmesan cheese. Let the mostaccioli cool for about 5 to 10 minutes before sprinkling with minced fresh parsley and serving.

Serve topped with more shaved parmesan and mince fresh parsley.

Mains & Entrees