Mostaccioli
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Even though we're not Italian, this rich cheesy pasta dish is a "family tradition" for holidays and special occasions.
I was delighted the first time I tried this recipe-it has all the flavor of lasagne without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too!
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
Ingredients:
- 1 pound uncooked mostaccioli
- 1-1/2 pounds bulk Italian sausage
- 1 jar (28 ounces) meatless spaghetti sauce
- 1 egg, beaten
- 1 carton (15 ounces) ricotta cheese
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 cup grated Romano cheese
Directions:
Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and pasta. In a bowl, combine the egg, ricotta cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. Cover and bake at 375° for 40 minutes. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through. Yield: 10-12 servings.