Mostaccioli Recipe

By dette

Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this recipe—it has all the flavor of lasagna without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too!

Ingredients

• Ingredients
• 1 pound uncooked mostaccioli
• 1-1/2 pounds bulk Italian sausage
• 1 jar (28 ounces) meatless spaghetti sauce
• 1 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

Details

Servings 10
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Directions
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.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
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.



Nutrition Facts: 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.