To make Guy Fieri’s baked mostaccioli, heat 2 tablespoons of vegetable oil over medium-high heat, and add 2 pounds of lean ground beef, 1 tablespoon of minced garlic, kosher salt to taste and 1 teaspoon of freshly ground black pepper. Cook the beef until it is browned, and then set it aside.
In a saucepan over medium-high heat, heat 1/4 cup less 2 tablespoons of vegetable oil. Add 1 diced small onion, and cook it until it is tender. Mix in 1 12-ounce can of tomato paste, 1 29-ounce can of tomato puree and 1 15-ounce can of crushed tomatoes with the juice. Stir 1 tablespoon each of beef base and chicken base into 29 ounces of hot water until dissolved; you can use the empty tomato puree can for this. Pour the liquid into the saucepan.
Add 1/2 cup of grated Parmesan cheese, 2 teaspoons of steak seasoning, and 1 teaspoon each of garlic salt, dried basil and dried parsley. Bring the sauce to a simmer, and then add the ground beef. Simmer the sauce for about one hour.
Preheat the oven to 350 degrees Fahrenheit. Cook 1 pound of mostaccioli until al dente, and toss it with 2 cups of the prepared sauce and 1 1/2 cup each of shredded whole-milk mozzarella and sharp cheddar cheese. Transfer the pasta to a greased 10-inch deep-dish pie plate, and then top it with the remaining sauce and 1 cup each of mozzarella and cheddar.
Use a baking sheet under the pie pan in the oven to catch any drippings, and bake the dish until it is bubbling and golden, approximately 25 to 30 minutes. Garnish the dish with grated or shredded Parmesan cheese.