Now, you can bring some of that home-grown flavor to your own kitchen and share his recipe for baked Mostaccioli with your own loved ones.
Warm, inviting and totally filling, this baked pasta dish doesn’t take too long and requires some standard yet delicious ingredients. Start by making your own ragu, or meat sauce, combining three types of cheese with a special blend of herbs, garlic and spices. From there, you just cook the rigatoni pasta, put it in the oven, and chow down!
100 g olive oil
50 g salt
900 g onion, sliced
5 g dried oregano
50 g Patti Ann's Spice
100 g roasted garlic puree
5 lbs crushed tomatoes, canned
375 g white wine
4 lb ground beef, 80/20 blend
1 qt mostaccioli ragu
1 lb dried rigatoni
100 g parmesan
250 g stracciatella
250 g caciocavallo
Season the ground beef with salt, spice mix and oregano by hand, thoroughly mixing.
Heat the olive oil over high heat in a rondeau until shimmering, then add meat, making sure to brown.
Cook until done, stirring often to work out any clumps.
Preheat oven to 400F.
In a large stock pot, boil 4 qts of water, seasoned heavily with salt.
Cook rigatoni until al dente, then drain and rinse under cold water.
In a clean saute pan, add mostaccioli ragu, cooked pasta and parmesan. Coat the pasta with sauce, and taste for salt.
Transfer the pasta into an oven-safe baking dish. Using a spoon, speed the stracciatella over the pasta.
Sprinkle caciocavallo cheese over the pasta, and bake for 20 to 30 minutes until golden brown.
Let cool until it’s safe to eat, and enjoy!
Visit Patti Ann’s in Brooklyn and follow chef Baxtrom on Instagram for more heart-warming food inspiration.