Ingredients:
- 1 lb mostaccioli pasta (or penne)
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara or pasta sauce
- 1 can (15 oz) diced tomatoes (optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional)
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta: Boil the mostaccioli in salted water until al dente, following package instructions. Drain and set aside.
- Prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add garlic and cook for another minute.
- Add the ground beef or sausage to the skillet and cook until browned. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Drain excess fat.
- Stir in the marinara sauce and diced tomatoes (if using). Let simmer on low heat for 10 minutes to blend the flavors.
- Assemble the dish: In a large mixing bowl, combine the cooked pasta with the meat sauce. If using ricotta cheese, mix it in for extra creaminess.
- In a greased 9×13-inch baking dish, spread half of the pasta mixture. Sprinkle with half of the mozzarella and Parmesan cheeses. Add the remaining pasta mixture and top with the rest of the cheeses.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Serve: Garnish with fresh basil or parsley and enjoy!
This hearty baked mostaccioli is perfect for family dinners or potlucks!