St. Louis Original Baked Mostaccioli

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.

• Ready In: 55 mins
• Serves: 16

Ingredients

• 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)

Directions

1. Brown sausage and ground beef in a skillet, set aside.
2. 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.
3. Cover between stirring.
4. 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.
5. Add 1 cup of Parmesan cheese and stir to combine.
6. In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
7. Add pasta/sauce mixture to baking dish.
8. Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
9. Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.