Pasta, Meat and Cheese Casserole (Mostaccioli)

Ingredients

• 100 gPasta
• 225 gBeef
• 150 gSausage
• 20 gOnion
• 20 gBell pepper
• 3 gGarlic
• 240 gTomato
• 85 gTomato paste
• 120 mlWater
• 1 gBasil
• 4 gChili powder
• 1.3 gPepper
• 2.5 gSalt
• 0.5 gOregano
• 0.3 gSugar
• 1 pcsEgg
• 227 gRicotta
• 25 gParmesan
• 14 gButter

Instructions

1. 1

   Cook pasta

   • Cook mostaccioli in plenty of boiling, lightly salted water until al dente.
   • Drain and set aside.
2. 2

   Brown the meat

   • In a skillet, brown ground beef and Italian sausages (removed from casings) with chopped onion, chopped green bell pepper and minced garlic over medium-high heat.
   • Break up the meat while cooking. Drain off excess fat.
3. 3

   Make the sauce

   • Add canned chopped tomatoes, tomato paste and water to the meat.
   • Add dried basil, chili powder, red pepper, salt, dried oregano, a dash of sugar and black pepper, bring to a boil.
   • Reduce heat, cover and simmer for 15–20 minutes, stirring occasionally.
4. 4

   Cheese-egg mixture

   • Beat the egg lightly and mix with ricotta and grated Parmesan until combined.
5. 5

   Assemble casserole

   • Preheat oven to 177°C (350°F).
   • Stir cooked pasta into the meat sauce.
   • Place half of the pasta-meat mixture into a buttered 1‑quart (≈1 L) baking dish.
   • Spread the cheese mixture evenly on top and cover with the remaining pasta.
6. 6

   Bake

   • Cover and bake in the preheated oven at 177°C for 30–35 minutes until heated through.
   • Optionally uncover and brown the top briefly. Let rest a few minutes before serving.