Baked Mostaccioli


– 1 pound of mostaccioli, ziti or cavatelli
– 3 pounds of ricotta cheese
– 2 eggs
– 1/2 cup of fresh flat leaf parsley, chopped
– 1 tsp of salt
– 1 tsp of fresh ground black pepper
– 1 8 oz package of mozzarella cheese
– 1/2 cup of freshly grated parmesan cheese
– If you like mix in some Asiago or Fontinella cheese
– Bolognese Sauce

Bolognese Sauce:

– 1 lb of ground beef
– 1/2 lb of ground pork
– 1 onion chopped
– 1 carrot finely chopped
– 1 green bell pepper chopped
– 6 cloves of crushed garlic
– 3 tbs of extra-virgin olive oil
– 1/2 cup red wine
– 1 tsp dried basil
– 1 tsp dried oregano
– 4 15 oz. cans of tomato puree
– 2 15 oz. cans of diced plum tomatoes
– 1 6 oz can of tomato paste
– 1 cup of water


Cook the mostaccioli in 6 quarts of salted boiling water until al dente. Drain and set aside. Add some sauce to the mostaccioli. In a large bowl cream the ricotta, eggs, parsley, parmesan, 1 quarter of the mozzarella, salt and pepper. Place some sauce on the bottom of a large casserole dish and a layer of mostaccioli, then a layer of ricotta. Repeat the layering until you use all the mostaccioli. Top with the remaining mozzarella cheese. Preheat oven to 350 degrees. Cover the mostaccioli with aluminum foil and bake for a 30 minutes. Remove foil and place under a broiler until cheese is lightly browned. Be careful not to burn the top.

Bolognese Sauce:

Start the bolognese sauce by sautéing the onion, carrots and peppers in oil in a large pot for about 10 minutes. Add garlic and sauté another 3 minutes. Add ground beef and pork. Break up meat with a wooden spoon so there isn’t big chunks of meat. Stir together and let cook around five more minutes.
Add basil, oregano, salt and pepper and stir. Add wine, tomato puree, tomatoes, tomato paste and water. Stir everything together and let cook for around an hour and a half stirring in between.

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