- 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
- 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 meat thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through. Yield: 10-12 servings.
1 serving (1 cup) equals 386 calories, 18 g fat (9 g saturated fat), 74 mg cholesterol, 747 mg sodium, 36 g carbohydrate, 2 g fiber, 22 g protein.
Reviews for Mostaccioli
"we loved this! will make again"
"My family really liked this and I liked how easy it came together. I used a good Italian turkey sausage (nobody knew but me and nobody noticed - love that when it happens). As others mentioned, I did increase the sauce a bit (another 1/2 jar and served the other 1/2 at the table). I also had extra mozzarella that I sprinkled on top while it baked. We will definitely make this again when the mood hits for pasta (which is often). It made alot! More than I expected, so for 4 of us we'll be having a leftover night this week unless I freeze it."
"This recipe tastes so much like lasagna but so much less work. I used only 1 lb.ground turkey with my regular seasonings ......sauce was just enough...used 3/4 lb. pasta or else this would have been dry....topped with mozzarella cheese. Delicious....will use this recipe regularly."
"This is absolutely delicious if you love Italian food you will love this dish.The only thing different I did, was to add 1 (8 oz.) can mushrooms, drained and changed from ricotta cheese to cottage cheese.Nancy Foust FE"
"This was really good. I would add another jar of spaghetti sauce as it was fairly dry. I used a chicken breakfast sausage to make it healthier and that was good. It made a bigger amount than I expected but that was good and we had some leftovers and some to share. I made this from TOH's Italian magazine from the store. I think the prep was a bit longer than stated as sometimes happens."
"Sooooooo good and easy!!!!!!!"
"Delicious. Tasted like lasagna, but much easier and quicker to assemble."
"The kids loved it!"
"I loved how easy it was to put together. The flavor truly was like having lasagna without all the prep. I used a good bulk italian sausage which I think was the magic ingredient. Next time I think I'll try sprinkling mozzerella cheese on top too!"
"Did perfect at my potluck party at work... It wasn't hard to clean the dish when there wasn't anything left in it by end of the lunch!"
"This is an easy and flavorful casserole. I used 1lb hamburger and 1/2 lb italian sausage instead of all sausage because my children sometimes can't handle a lot of the spices but it was still quite tasty. The dish was not dry like others I have tried."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.