A delicious and hearty baked pasta dish featuring Italian sausage, bell peppers, and a rich tomato sauce, topped with gooey mozzarella cheese.
Cook the mostaccioli pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Stir the pasta occasionally while cooking to prevent it from sticking together.
In a large skillet, cook the Italian sausage and ground beef over medium heat until browned, breaking it into small pieces as it cooks.
Use a wooden spoon to break up the meat evenly for a consistent texture.
Add the chopped onion and bell pepper to the skillet and sauté until softened.
Cook the vegetables until they are tender but still slightly crisp for the best texture.
Stir in the tomato paste, spaghetti sauce, Italian seasoning, garlic powder, salt, and black pepper. Simmer for 10 minutes.
Taste the sauce and adjust the seasoning as needed to suit your preference.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
In a large baking dish, layer the cooked pasta, meat sauce, and shredded mozzarella cheese, repeating until all ingredients are used, finishing with a layer of cheese on top.
Spread the layers evenly to ensure every bite has a balance of ingredients.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes after baking to make it easier to serve.
Serve the baked mostaccioli hot, garnished with fresh parsley if desired.
Pair the dish with a side salad and garlic bread for a complete meal.
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