Ingredients:

  • 1 lb mostaccioli pasta
  • 1 lb Italian sausage, casings removed
  • 0.5 lb ground beef chuck (80/20)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp dried Italian seasoning
  • 1 tsp granulated sugar
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 3 cups shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 0.25 cup fresh basil, chopped
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Fill a large pot with water and a generous handful of salt. Bring to a rolling boil.
  2. Add the mostaccioli and cook for approximately 2 minutes less than the package instructions for al dente. The pasta should be firm.
  3. Drain the pasta in a colander. Do not rinse; the residual starch helps the sauce adhere.
  4. In a large Dutch oven over medium-high heat, brown the Italian sausage and ground beef, breaking into small crumbles until no longer pink.
  5. Add the diced onion to the meat and cook for 5 minutes until translucent. Stir in the minced garlic.
  6. Stir in crushed tomatoes, tomato paste, Italian seasoning, sugar, salt, and pepper. Simmer to allow flavors to meld.
  7. In a mixing bowl, combine ricotta, egg, and 1 cup of mozzarella. Set aside for layering.
  8. Toss the par-boiled pasta with the meat sauce. Layer half the pasta into a 9x13 inch baking dish, spread the ricotta mixture over it, then top with remaining pasta.
  9. Top with remaining mozzarella and parmesan. Bake at 375°F (190°C) for 25-30 minutes until the cheese is golden and bubbling.