Baked Mostaccioli

When you’re craving comfort food that tastes like a Sunday family dinner, this baked pasta checks all the boxes. Creamy ricotta, melty mozzarella, and a hearty meat sauce come together under a blanket of golden cheese - bubbling and irresistibly cozy.

Think of it as lasagna’s easy-going cousin: all the same flavors, none of the fuss. The mostaccioli noodles soak up every drop of that rich tomato sauce, while the combo of beef and Italian sausage adds just the right touch of depth and spice.

Perfect for feeding a crowd or saving leftovers (if you’re lucky enough to have any!).

Ingredients:

(This recipe makes 8 servings)

• A drizzle of Big Horn Olive Oil, plus more for greasing your baking dish
• 1 small yellow onion, finely chopped
• Kosher salt & freshly ground black pepper, to taste
• ½ lb ground beef (80/20)
• ½ lb sweet Italian sausage, casings removed
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• ½ tsp dried oregano, plus a pinch more for the ricotta mixture
• Pinch of crushed red pepper flakes(optional, but so good)
• 1 (28 oz) can crushed tomatoes — San Marzano if you can find them
• 3 sprigs fresh parsley, plus more chopped for garnish
• 1 lb mostaccioli (or penne!)
• 1 (15 oz) container whole-milk ricotta
• 1 large egg
• ¼ cup + 3 Tbsp Pecorino Romano, finely grated
• 8 oz part-skim mozzarella, freshly shredded (about 2 cups)

Instructions:

Act 1: Brown & Build the Flavor

Warm a drizzle of Big Horn Olive Oil in a large skillet over medium heat. Add the chopped onion, a pinch of salt, and black pepper.

Cook until soft and fragrant, about 5 minutes. Add the beef and sausage, breaking them apart as they brown.

Once cooked through, stir in garlic, tomato paste, oregano, and (if you like a little kick) red pepper flakes.

Add crushed tomatoes, parsley sprigs, and a splash of water. Simmer until thickened and rich - about 15 minutes.

Act 2: Boil Away

While the sauce simmers, bring a big pot of salted water to a boil. Cook the mostaccioli just until al dente - you’ll bake it later, so don’t overdo it! Drain well.

Act 3: Whip up the Ricotta Magic!

In a mixing bowl, combine ricotta, the egg, ¼ cup Pecorino Romano, a sprinkle of oregano, salt, and pepper. Stir until smooth and creamy.

Act 4: Layer the Love & Bake

Preheat your oven to 350°F and grease a 9x13-inch baking dish with olive oil. Remove the parsley sprigs from the sauce and toss the pasta in until coated.

Spread half the pasta and sauce in the dish, top with the ricotta mixture, then add the rest of the pasta. Finish with mozzarella and the remaining Pecorino Romano.

Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes until the cheese is bubbly and golden. Let rest a few minutes before serving, then sprinkle with chopped parsley.

Enjoy!