Bubbly Cheesy Mostaccioli Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 1 pound mostaccioli, cooked to al dente
  • 2 tablespoons oil
  • ½ pound hot Italian sausage
  • ½ pound ground beef
  • 2 medium carrots, peeled and diced
  • 1 green bell pepper, diced
  • 1 medium shallot, finely chopped
  • 5-6 cloves garlic, minced
  • ½ cup dry white wine
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1 tablespoon oregano
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried thyme
  • Salt and pepper, to taste
  • 1 cup fresh mozzarella
  • ½ cup freshly grated parmesan
  • 1 sprig Basil, for topping
Directions
  1. Preheat the oven to 400 F.
  2. Heat the oil over medium heat in a large, deep skillet. Brown the Italian sausage and the beef, crumbling as they cook. Once browned, remove from the skillet.
  3. Add the carrots, bell pepper, shallot, and garlic and cook until softened, about 2 to 3 minutes. Add the wine and reduce until almost no liquid is left in the skillet, about 5 minutes.
  4. Crush the tomatoes using your hands and add to the skillet. Stir to combine, then season with oregano, rosemary, and thyme. Add the meat back to the skillet, then season with salt and pepper to taste.
  5. Add the cooked and drained mostaccioli noodles to a 9x13 baking dish, then pour the sauce on top and combine.
  6. Top the mixture with parmesan, then tear the mozzarella into pieces and sprinkle on top. Bake for 20 minutes or until cheese is melted and gooey.
  7. To serve, top with basil.