Meaty Mostaccioli
"Adapted from Joyce's Fine Cooking. TNT"
photo by Julie Bs Hive
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
3-4
ingredients
- 8 ounces uncooked mostaccioli pasta or 8 ounces uncooked penne pasta
- 1⁄2 lb ground beef
- 1⁄2 lb bulk Italian sausage
- 1 small onion, chopped
- 1⁄2 bell pepper, chopped
- 1 garlic clove, minced
- 1 (16 ounce) can diced tomatoes, with liquid
- 3 ounces tomato paste
- 1⁄2 cup water
- 1 teaspoon dried basil leaves
- 1⁄2 tablespoon chili powder
- 1⁄2 teaspoon hot red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1 pinch sugar
- 1 dash black pepper
- 1 egg, slightly beaten
- 15 ounces ricotta cheese
- 1⁄3 - 1⁄2 cup grated parmesan cheese
directions
- Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
- In skillet, combine meat with onion, green pepper and garlic. Cook until meat is browned breaking up meat chunks as you go. Drain fat.
- Add all remaining ingredients to pan, except egg and cheeses.
- Bring meat sauce to a boil, then reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally.
- While sauce simmers, combine egg and ricotta cheese until smooth.
- To assemble, stir cooked pasta into meat sauce.
- Place half of pasta mixture in a large casserole dish.
- Spread cheese mixture evenly over the top, then cover with remaining pasta.
- Bake, covered, at 350 for 30 to 35 minutes or until cooked through.
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Reviews
-
Made as written for Beverage Tag. Very good recipe. -
Man this is awesome! I used a whole lb. of sausage and no ground beef but made everything else as written. I didn't really think it was gonna be super awesome without a ton of mozzerella but I didn't even miss it. Very important to cook your pasta al dente, I forgot and it was a little mushy after baking but that was my fault. We really loved this dish and will definitely make again. Thanks Lorie! -
My girls brought there friends back from roller blading and they finished this right off. The ricotta in this is great and I really liked the kick the pepper flakes give, there are some really good flavors going there.I used a 28oz can of diced tomatoes but it was still a little dry for my taste,I'll try with tomato sauce next time I make it. Thanks
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
