If you have been to a wedding in St. Louis you have had Mostaccioli. Some versions are good, some...well let's just say I hope you have avoided the versions that taste like canned tomato soup. This is not one of those, this, in my opinion is a little taste of heaven.
My Private Note
Units: US | Metric
- 1 (29 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 1 (15 ounce) can crushed tomatoes
- 4 stalks celery, chopped
- 1 large onion, chopped
- 1 head garlic, minced
- 1/2 lb ground beef, browned
- 1/2 lb Italian sausage, browned
- 2 tablespoons sweet basil
- 2 tablespoons parsley
- 1 tablespoon oregano
- 2 teaspoons black pepper, ground
- 1 -2 tablespoon sugar
- 2 tablespoons olive oil
- 1 lb penne pasta
- 1 lb mozzarella cheese
- 1 cup parmesan cheese, shredded
- fresh basil (to garnish)
- 1Brown sausage and ground beef in a skillet, set aside.
- 2In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
- 3Cover between stirring.
- 4In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
- 5Add 1 cup of Parmesan cheese and stir to combine.
- 6In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
- 7Add pasta/sauce mixture to baking dish.
- 8Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
- 9Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.
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Nutritional Facts for St. Louis Original Baked Mostaccioli
Serving Size: 1 (218 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 361.7
- Calories from Fat 150
- Total Fat 16.7 g
- Saturated Fat 7.4 g
- Cholesterol 45.6 mg
- Sodium 940.2 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 5.8 g
- Sugars 6.7 g
- Protein 18.6 g