Mostaccioli

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Bulk italian sausage
15 oz	426g	Ricotta cheese
4 cups	948ml	Meatless spaghetti sauce
8 oz	227g	Shredded mozzarella cheese
1 lb	454g / 16oz	Mostaccioli - (spear shape pasta), cooked and drained
1/2 cup	73g / 2.6oz	Freshly grated romano cheese
1		Beaten egg

Recipe Instructions

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. Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Garnish with fresh basil. Makes 10-12 servings. Note: can use 1/2 ground beef and 1/2 sausage Input: 02/10/93

Source:
Wms-Sonoma: Pasta Soups and Salads; Joanne Weir

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