Baked Mostaciolli

I tried a new Pioneer Woman recipe this weekend and it was delicious and will definitely be a made again.  It's good enough that I'm adding it to my blog which will eventually by converted into a cookbook that I can print and give to Katie when she gets older.

If you want to see PW's original recipe, which she called Baked Ziti, Click Here

Baked Mostaciolli
Source: Adapted from Pioneer Woman

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 pound Italian Sausage
• 1 pound Ground Beef
• 1 can (28 Ounce Can) Whole Tomatoes, With Juice
• 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes
• Salt And Pepper, to taste
• 8 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente (the orig recipe called for 16 ounces of noodles)
• 1 tub (15 Ounce) Whole Milk Ricotta Cheese
• 1-1/2 pound Mozzarella Cheese, Grated
• 1/2 cup Grated Parmesan Cheese
• 1 whole Egg
• Minced Parsley

 

Preheat oven to 375 degrees.  Heat olive oil in a dutch oven over medium heat. Add onions and garlic and saute for several minutes, or until soft. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together.
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add 3 cups of the meat/tomato mixture to this and mix.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
Sprinkle some parsley on top before serving.