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Mostaccioli Exps Ft24 3353 St 0212 2

Mostaccioli

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 12 servings.
Even though we're not Italian, this rich, cheesy pasta dish is a family tradition for holidays and other special occasions. It tastes just like lasagna without the layering work. —Nancy Mundhenke, Kinsley, Kansas

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 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 egg, ricotta cheese and mozzarella cheese.
  • 2. Spoon half 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.

Nutrition Facts

1 cup: 431 calories, 22g fat (9g saturated fat), 77mg cholesterol, 885mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 23g protein.

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