Three-Cheese Meatball Mostaccioli Recipe

Three-Cheese Meatball Mostaccioli Recipe
Three-Cheese Meatball Mostaccioli Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package (16 ounces) mostaccioli

  • 2

    large eggs, lightly beaten

  • 1

    carton (15 ounces) part-skim ricotta cheese

  • 1

    pound ground beef

  • 1

    medium onion, chopped

  • 1

    tablespoon brown sugar

  • 1

    tablespoon Italian seasoning

  • 1

    teaspoon garlic powder

  • 1/4

    teaspoon pepper

  • 2

    jars (24 ounces each) pasta sauce with meat

  • 1/2

    cup grated Romano cheese

  • 1

    package (12 ounces) frozen fully cooked Italian meatballs, thawed

  • 3/4

    cup shaved Parmesan cheese

  • Minced fresh parsley or fresh baby arugula, optional

Directions

1. Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese. 2. In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine. 3. Transfer half of the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese. 4. Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley. Yield: 10 servings.

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