48 oz. marinara sauce
1 lb. Italian sausage
1 lb. ground Beef
1 medium yellow onion, chopped
2 tsp. minced garlic
1 bay leaf
1 tsp. Italian seasoning
1 tsp. dried basil
1 cup Parmesan cheese, grated
1 cup Asiago cheese, shredded
2 cups mozzarella cheese, shredded
16 oz. Mostaccioli or Rigatoni pasta
Preheat oven to 350-degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
Combine Italian sausage, ground beef and chopped onion in a large skillet and break into small pieces. Cook over medium-low heat until the meat is browned and cooked through. Drain off excess fat. Add marinara sauce, bay leaf, Italian seasoning, garlic, grated Parmesan cheese and basil to the skillet. Stir to combine. Cover and cook on medium-low heat and bring to a simmer. Cook for 20-25 minutes. Remove bay leaf and discard.
While sauce is simmering, cook your dried pasta until al dente. Shred Asiago and mozzarella cheese in a large bowl and mix well. Set aside.
Combine the meat sauce, cooked pasta and half the shredded cheese in a large bowl and stir until combined. Add to the 9 x 13” baking dish, spreading out evenly. Add the remaining shredded cheese. Place in oven and cook on the middle rack until cheese is melted and sauce is bubbling, about 20-25 minutes. Remove from oven and allow to rest 5 minutes. Serve.