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St. Louis Original Baked Mostaccioli: A Taste of Home

The aroma of simmering tomato sauce, laced with garlic and herbs, always transports me back to my childhood in St. Louis. It’s a scent intrinsically linked to family gatherings, potlucks, and, most vividly, weddings. Every reception hall, regardless of the grandiosity of the venue, seemed to offer its own version of baked mostaccioli. While some were… memorable for the wrong reasons, the truly great ones, the ones that tasted of love and slow-cooked dedication, became etched in my culinary memory. This recipe is my homage to those perfect pans of bubbling, cheesy pasta, a true taste of St. Louis comfort.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Dietary Type: Not specified in original source, easily adaptable for vegetarian by omitting meat substitutes

Ingredients

1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (15 ounce) can crushed tomatoes
4 celery stalks, chopped
1 large onion, chopped
1 head garlic, minced
½ lb ground beef, browned
½ lb Italian sausage, browned
2 tablespoons sweet basil
2 tablespoons parsley
1 tablespoon oregano
2 teaspoons black pepper, ground
1-2 tablespoons sugar (adjust to taste for acidity)
2 tablespoons olive oil
1 lb penne pasta
1 lb mozzarella cheese, shredded
1 cup parmesan cheese, shredded
Fresh basil, for garnish (optional)

Equipment Needed

Large skillet
Large sauce pan (4 qt.) or Dutch oven
Large pot
Large baking dish

Instructions

Begin by browning the ground beef and Italian sausage in a large skillet over medium-high heat. Break the meats apart with a spoon as they cook. Once browned, drain any excess grease and set the meat aside.
In a large sauce pan (at least 4-quart capacity) or Dutch oven, combine the tomato sauce, tomato paste, crushed tomatoes, chopped celery, chopped onion, and minced garlic.
Add the browned ground beef and Italian sausage to the sauce mixture. Stir in the sweet basil, parsley, oregano, and ground black pepper.
Add sugar, starting with 1 tablespoon, to the sauce. Taste and add up to 1 more tablespoon if needed to balance the acidity of the tomatoes.
Drizzle in the olive oil. Stir well to combine all ingredients.
Bring the sauce to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally to prevent sticking.
While the sauce is simmering, cook the penne pasta in a large pot of salted boiling water according to package directions. It’s crucial to cook the pasta only to the al dente stage – slightly firm to the bite. Overcooked pasta will become mushy in the baked dish.
Once the pasta is cooked, drain it thoroughly and return it to the pot (but not back on the heat).
Pour approximately half of the prepared sauce into the pot with the drained pasta. Stir well to coat the pasta evenly with the sauce.
Add 1 cup of Parmesan cheese to the sauced pasta and stir until it melts and is evenly distributed.
Preheat your oven to 350°F (175°C).
In a large baking dish (a 9×13 inch pan works well), spread approximately 1/4 of the remaining sauce on the bottom of the pan. This prevents the pasta from sticking and adds an extra layer of flavor.
Pour the pasta and sauce mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 30 minutes.
Remove the baking dish from the oven and evenly top the pasta with the shredded mozzarella cheese and the remaining Parmesan cheese.
Return the baking dish to the oven for 5 minutes, or until the cheese is melted and bubbly.
Increase the oven temperature to Broil. Watch the dish constantly to prevent burning. Broil until the cheese is bubbly and develops golden-brown spots. This usually takes just a minute or two.
Remove from oven. Garnish with fresh basil, if desired, before serving.

Expert Tips & Tricks

Sausage Selection: Use a high-quality Italian sausage for the best flavor. Sweet or mild Italian sausage is a good choice for most palates. If you prefer a spicier dish, use hot Italian sausage.
Meat Browning: Don’t overcrowd the skillet when browning the meat. Brown the meat in batches if necessary, to ensure it browns evenly. Overcrowding will steam the meat instead of browning it.
Sauce Simmering Time: The longer the sauce simmers, the richer the flavor will be. If you have the time, simmer the sauce for up to an hour. Just be sure to stir it occasionally to prevent sticking.
Cheese Browning: Keep a close eye on the mostaccioli while broiling to prevent the cheese from burning.
Make-Ahead Option: Assemble the mostaccioli up to the point of baking, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator about 30 minutes before baking, and then bake as directed, adding about 10 minutes to the baking time.

Serving & Storage Suggestions

Serve the St. Louis Original Baked Mostaccioli hot, straight from the oven. A side of garlic bread or a simple green salad complements the dish nicely. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) until heated through. Alternatively, reheat individual portions in the microwave. This dish also freezes well. Allow to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	361.7 kcal	N/A
Calories from Fat	N/A	42%
Total Fat	16.8 g	25%
Saturated Fat	7.4 g	37%
Cholesterol	45.7 mg	15%
Sodium	940.2 mg	39%
Total Carbohydrate	36.3 g	12%
Dietary Fiber	5.8 g	23%
Sugars	6.7 g	N/A
Protein	18.7 g	37%

Variations & Substitutions

Vegetarian Mostaccioli: Omit the ground beef and Italian sausage. Add vegetables such as mushrooms, bell peppers, or zucchini to the sauce. You can also use plant-based ground meat substitutes.
Gluten-Free Mostaccioli: Use gluten-free penne pasta.
Spicy Mostaccioli: Add a pinch of red pepper flakes to the sauce for a spicy kick.
Cheese Variations: Experiment with different cheeses. Provolone, Asiago, or Fontina would be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Yes, you can substitute penne pasta with other similar pasta shapes, such as rigatoni, ziti, or even elbow macaroni. The cooking time may need to be adjusted slightly.

Q: Can I make this ahead of time?
A: Absolutely! This dish is perfect for making ahead. Assemble it completely, but don’t bake it. Store it covered in the refrigerator for up to 24 hours and bake as directed when ready.

Q: How do I prevent the pasta from drying out during baking?
A: Make sure the pasta is well-coated in sauce before baking. Covering the dish with foil for the first half of the baking time can also help retain moisture.

Q: Can I freeze this dish?
A: Yes, mostaccioli freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before reheating.

Q: What can I add to make the sauce richer?
A: Adding a tablespoon of butter or a splash of heavy cream to the sauce during the last few minutes of simmering can enhance its richness and flavor.

Final Thoughts

This St. Louis Original Baked Mostaccioli is more than just a recipe; it’s a connection to memories, traditions, and the simple joy of sharing a comforting meal with loved ones. I urge you to try this recipe and experience the heartwarming flavors of St. Louis cuisine. Feel free to experiment with the variations and make it your own. Share your creations and feedback – I’d love to hear how it turns out! Pair this classic dish with a crisp Italian salad and a glass of your favorite red wine for a truly unforgettable meal.

St. Louis Original Baked Mostaccioli Recipe