Mostaccioli

Ingredients

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Preparation
 
1 1/2 lb bulk Italian sausage
15 oz ricotta cheese
4 c meatless spaghetti sauce
8 oz shredded Mozzarella cheese
1 lb mostaccioli (spear shape
: pasta) -- cooked and
: drained
1/2 c freshly grated Romano
: cheese
1 beaten egg

In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and
mostaccioli; set aside. In a bowl, combine egg, ricotta and
Mozzarella. In a 13x9x2 inch baking pan or 2-1/2 to 3 qt casserole,
spread one-half of the mostaccioli mixture; layer cheese mixture over
all; top with remaining mostaccioli mixture. Bake, covered, at 375
for 40 minutes. Top with Romano cheese; bake 5 minutes more or until
mixture is heated through. Garnish with fresh basil. Makes 10-12
servings. Note: can use 1/2 ground beef and 1/2 sausage Input:
02/10/93

Recipe By :

From: Pat Minotti <76401.3715@compuservdate: 26 Oct 96 11:28:56 Edt

 

 
Servings: 10

 

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