Three-Cheese Meatball Mostaccioli Recipe

By rkgould

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

Preparation

Step 1

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.