Combine Italian sausage, ground beef and chopped onion in a large, deep skillet and mash it into smaller pieces. Cook over medium-low heat until the meat is fully cooked through and no pink remains. About 10 minutes. Add the minced garlic and cook another 1-2 until fragrant. Drain grease and return meat to skillet.
Add Perfect Marinara Sauce, bay leaf, Italian seasoning, basil and grated Parmesan to the same skillet as the meat. Stir to combine and cover and bring to a simmer.
While the sauce is simmering, cook your dried pasta according to package instructions.
Preheat oven to 350 degrees. Combine meat sauce, cooked pasta and 2 cups of mozzarella cheese in a 13x9 baking dish and stir until combined. Top with the remaining mozzarella cheese and cook on the middle rack until cheese is melted. About 15-20 minutes. Serve warm and enjoy!
Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer Option: Cooked mostaccioli can be stored in a freezer bag or container for up to 3 months.
Make Ahead Option: Follow recipe prep instructions and store uncooked and combined mostaccioli in the fridge for up to 24 hours. When ready to eat follow recipe baking instructions.
Crockpot Option: Baked mostaccioli can be placed in the crockpot on WARM to keep fresh for hours. Stir occasionally to avoid the pasta from sticking to the bottom.
Re-warming Instructions: Microwave: Place pasta in a microwave fast bowl and cover. Warm for 60 seconds or until warmed through. Oven: Place in a large baking dish and bake at 350 for 15 minutes until warmed through. Crockpot: Place in crockpot on LOW for 1 hour. After 1 hour switch to WARM and stir.