Mostaccioli

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1016kcal

Ingredients

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin or shaved
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Pasta

  • 1/2 TBSP Extra-virgin olive oil
  • 4 oz Mostaccioli pasta sub penne or rigatoni if needed
  • 3 oz Ground beef
  • 3 oz Ground sausage
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 7 oz Crushed tomatoes
  • 3.5 oz Canned diced tomato
  • 1/4 tsp Italian seasoning
  • 1/4 tsp Sugar
  • 1/4 cup Heavy cream
  • 3/4 cup Mozzarella cheese shredded

Seasoning

  • Kosher salt to taste
  • Black pepper to taste

Cheesy Bread

  • 2 slices Sourdough bread
  • 1 TBSP Butter
  • 2 cloves Garlic minced
  • 1/3 cup Fontina cheese shredded

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • For the salad. Arrange the ingredients in a bowl. Set aside.
  • For the vinaigrette: Whisk together all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 375 °F (190 °C). Grease a baking dish with oil.
  • Cook pasta according to package directions in salted water until al dente. Do not overcook. Drain well.
  • Meanwhile, heat a pot over medium-high heat; brown the ground beef, sausage, onion, and garlic, breaking up the beef and sausage into smaller pieces until no pink remains. Drain any fat. Stir in crushed tomatoes, diced tomatoes, Italian seasoning, and sugar. Simmer for 5 minutes. Stir in heavy cream and simmer for an additional 5 minutes or until thickened.
  • Spread a layer of sauce on the bottom of the prepared baking dish. Add the cooked pasta and mix with half of the remaining sauce. Top with remaining sauce and mozzarella cheese. Bake for 25-30 minutes or until hot and the cheese is lightly browned.
  • Preheat the oven broiler on low.
  • Toast the bread, then spread it with butter and garlic. Top with fontina cheese and cook in the oven until the cheese is melted.
  • Dress the salad.
  • Serve the pasta with cheesy bread, salad, and sparkling water.

Nutrition

Calories: 1016kcal | Carbohydrates: 77g | Protein: 41g | Fat: 62g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1071mg | Potassium: 1123mg | Fiber: 8g | Sugar: 14g | Vitamin A: 7924IU | Vitamin C: 23mg | Calcium: 458mg | Iron: 6mg

Mostaccioli

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1016 kcal

Ingredients
 
 

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin or shaved
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Pasta

  • 1/2 TBSP Extra-virgin olive oil
  • 4 oz Mostaccioli pasta sub penne or rigatoni if needed
  • 3 oz Ground beef
  • 3 oz Ground sausage
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 7 oz Crushed tomatoes
  • 3.5 oz Canned diced tomato
  • 1/4 tsp Italian seasoning
  • 1/4 tsp Sugar
  • 1/4 cup Heavy cream
  • 3/4 cup Mozzarella cheese shredded

Seasoning

  • Kosher salt to taste
  • Black pepper to taste

Cheesy Bread

  • 2 slices Sourdough bread
  • 1 TBSP Butter
  • 2 cloves Garlic minced
  • 1/3 cup Fontina cheese shredded

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • For the salad. Arrange the ingredients in a bowl. Set aside.
  • For the vinaigrette: Whisk together all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 375 °F (190 °C). Grease a baking dish with oil.
  • Cook pasta according to package directions in salted water until al dente. Do not overcook. Drain well.
  • Meanwhile, heat a pot over medium-high heat; brown the ground beef, sausage, onion, and garlic, breaking up the beef and sausage into smaller pieces until no pink remains. Drain any fat. Stir in crushed tomatoes, diced tomatoes, Italian seasoning, and sugar. Simmer for 5 minutes. Stir in heavy cream and simmer for an additional 5 minutes or until thickened.
  • Spread a layer of sauce on the bottom of the prepared baking dish. Add the cooked pasta and mix with half of the remaining sauce. Top with remaining sauce and mozzarella cheese. Bake for 25-30 minutes or until hot and the cheese is lightly browned.
  • Preheat the oven broiler on low.
  • Toast the bread, then spread it with butter and garlic. Top with fontina cheese and cook in the oven until the cheese is melted.
  • Dress the salad.
  • Serve the pasta with cheesy bread, salad, and sparkling water.

Nutrition

Calories: 1016kcalCarbohydrates: 77gProtein: 41gFat: 62gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 157mgSodium: 1071mgPotassium: 1123mgFiber: 8gSugar: 14gVitamin A: 7924IUVitamin C: 23mgCalcium: 458mgIron: 6mg
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