Prep 15 mins
Cook 40 mins
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.
- 822.13 g can tomato sauce
- 340.19 g can tomato paste
- 425.24 g can crushed tomatoes
- 4 stalk celery, chopped
- 1 large onion, chopped
- 1 head garlic, minced
- 226.79 g ground beef, browned
- 226.79 g Italian sausage, browned
- 29.58 ml sweet basil
- 29.58 ml parsley
- 14.79 ml oregano
- 9.85 ml black pepper, ground
- 14.79-29.58 ml sugar
- 29.58 ml olive oil
- 453.59 g penne pasta
- 453.59 g mozzarella cheese
- 236.59 ml parmesan cheese, shredded
- fresh basil (to garnish)
- Brown sausage and ground beef in a skillet, set aside.
- In 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.
- Cover between stirring.
- In 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.
- Add 1 cup of Parmesan cheese and stir to combine.
- In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
- Add pasta/sauce mixture to baking dish.
- Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
- Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.