Baked Mostaccioli is a beloved pasta dish that originates from Italy but has been adopted and adapted by American kitchens over the years. It’s known for its simplicity, yet bold flavors that come together beautifully in every bite. In this article, we’ll explore the art of making Baked Mostaccioli, from selecting the finest ingredients to the final presentation on your dinner table.
Baked Mostaccioli
Ingredients:
| Ingredients | Quantity |
|---|---|
| Mostaccioli pasta | 1 pound |
| Olive oil | 1 tablespoon |
| Onion | 1 medium, chopped |
| Garlic cloves | 2, minced |
| Ground beef or Italian sausage | 1 pound |
| Marinara sauce | 1 (24-ounce) jar |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup, grated (divided) |
| Italian seasoning | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh basil | For garnish (optional) |
Instructions:
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