The Best Mostaccioli Pasta Casserole

Ingredients:

• 1 tbsp olive oil + extra for greasing the pan
• 1 small onion, finely chopped
• 220 g ground beef, 20% fat
• 220 g raw sweet Italian sausage, casing removed (about 3 sausages)
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 0.5 tsp dried oregano + extra 1/4 tsp for ricotta
• A pinch of crushed red pepper flakes (optional)
• 1 can (800 g) of canned San Marzano tomatoes
• 3 sprigs fresh parsley + extra finely chopped leaves for serving (about 1 tbsp)
• 450 g of foam paste (smooth)
• 1 container (425 g) whole milk ricotta
• 1 large egg
• 1/4 cup + 3 tablespoons finely grated pecorino cheese
• 220 g low-fat mozzarella, freshly grated (about 2 cups)

Preparation:

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion, a good pinch of salt, and a few turns of the black peppercorns. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the ground beef with a wooden spoon, until no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt, and a few turns of the black peppercorns; cook, stirring, until the garlic is softened and the tomato paste is thoroughly combined, 1 to 2 minutes.
2. Add the pureed tomatoes, parsley sprigs, and 1/4 cup water and stir. Bring to a boil, then cover and reduce heat to medium-low. Cook, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 15 minutes. Taste and season with salt and pepper.
3. Meanwhile, bring a large saucepan of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions, stirring occasionally, until al dente. Drain thoroughly.
4. Meanwhile, in a medium bowl, whisk together the ricotta, 1/4 cup pecorino, egg, remaining 1/4 teaspoon oregano, a pinch of salt, and a couple of grinds of black pepper until smooth; set aside.
5. Preheat oven to 175°C and lightly grease the bottom and sides of a 22x32cm baking dish with olive oil.
6. Once the meat sauce is ready, remove the parsley sprigs and discard. Add the pasta and toss to coat completely. Transfer half the pasta in the sauce to the prepared baking dish, then spread the ricotta mixture evenly over it with a spatula. Top with the remaining pasta in the sauce, sprinkle with mozzarella and the remaining 3 tablespoons of pecorino.
7. Cover the dish with foil and bake until the pasta is heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling around the edges, another 10-15 minutes. Sprinkle with chopped parsley. Let rest for about 5 minutes and serve.