Mostaccioli
Yield: 10 Servings
Ingredients:
- 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
Instructions:
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
