Mostaccioli

Name: Mostaccioli
Ingredients: 1 pound uncooked mostaccioli; 1-1/2 pounds bulk Italian sausage; 1 jar (28 ounces) meatless spaghetti sauce; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 2 cups (8 ounces each) shredded part-skim mozzarella cheese; 1/2 cup grated Romano cheese

7 ingredients

3 steps

Ingredients

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces each) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Directions

1

Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
2

Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
3

Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.