Mostaccioli Recipe

By Jaxson

Ingredients

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

Preparation

Step 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 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.