Mostaccioli
By: Anonymous
Published: Sunday, December 13, 2009 - 3:09am

Ingredients




1 1/2 pounds bulk Italian sausage
15 ounces ricotta cheese
4 cups meatless spaghetti sauce
8 ounces shredded mozzarella cheese
1 pound mostaccioli, (spear shape pasta), cooked and drained
1/2 cup freshly grated romano cheese
1 beaten egg

Preparation

1 In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli; set aside. In a bowl, combine egg, ricotta and Mozzarella. In a 13x9x2 inch baking pan or 2-1/2 to 3 qt casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes. 2 Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Garnish with fresh basil. 3 Makes 10-12 servings. 4 Note: can use 1/2 ground beef and 1/2 sausage