For The Mostaccioli

For The Mostaccioli

Ingredients:
8 tablespoons (1 stick) butter
1 pound mostaccioli or penne pasta
2 beef bouillon cubes
½ cup (2 ounces) grated Parmesan
1 tablespoon sugar cheese, plus grated Parmesan cheese,

Directions:
for serving
1 to 2 tablespoons olive oil, to taste
138 • MAIN COURSES
4 ounces prosciutto, chopped thinly coat the bottom. Add half of the
(about ²⁄³ cup) pasta mixture and sprinkle ¼ cup of
the Parmesan cheese over it. Sprinkle
4 to 6 eggs, hard cooked and sliced
the prosciutto and hard-cooked eggs
¼ to ½ inch thick
on top. Ladle 1 cup of the sauce over the
1 pound fresh mozzarella cheese, eggs and top with the mozzarella cubes,
cut into 1-inch cubes the remaining pasta, and 1 more cup of
sauce. Sprinkle the remaining ¼ cup of
1 Make the pasta sauce: Place the toma- Parmesan cheese over all.
toes, butter, bouillon cubes, sugar,
5 Bake the mostaccioli until the cheese
olive oil, and onion in a large pot over
is bubbly and melted and the pasta
medium-low heat. Cook, stirring every
has cooked through, 50 to 55 minutes.
5 minutes, until the onion is soft. Add a
Serve the mostaccioli at once with more
few basil leaves to the sauce every time
grated Parmesan and more sauce, if
you stir. The sauce will be ready in 30 to
needed.
35 minutes. Set the sauce aside; you will
have more sauce than you need for the
mostaccioli.
Make the pasta sauce
2 Prepare the mostaccioli: Cook the pasta Do Ahead the day ahead and
refrigerate it. It will keep for up to 4
until al dente, about 10 minutes, or fol-
days. Frozen, it will keep for 4 weeks.
lowing the suggested cooking time on
Once the dish is assembled, you’ll have
the package. Drain the pasta and toss
about 2½ cups to serve on the side. If
it with about 3 cups of the pasta sauce