Pasta and Pasta Sauce Recipes
Mostaccioli
Tastes like lasagna, but much easier to make!
Prep: 15 min | Bake: 45 min | Yield: 12 servings
Ingredients
- 1 pound uncooked mostaccioli
- 1 1/2 pounds bulk Italian sausage
- 1 (28 ounce) jar meatless spaghetti sauce
- 1 large egg, lightly beaten
- 1 (15 ounce) carton ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup freshly grated Romano or Parmesan cheese
Instructions
- Prepare mostaccioli 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 the pasta mixture into a greased shallow 3 quart baking dish; layer with cheese mixture and remaining pasta mixture.
- Cover and bake at 375 degrees F for 40 minutes or until a thermometer reads 160 degrees F.
- Uncover; top with Romano or Parmesan cheese. Bake 5 minutes longer or until heated through.
Nutrition
Per serving: 386 calories
Attribution
Photo credit: (c) Can Stock Photo / bhofack2