Mostaccioli Recipe photo by Taste of Home
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.
© 2024 RDA Enthusiast Brands, LLC