Mostaccioli

Photo: flickr user mrflip

Ingredients

1 1/2 pounds bulk Italian sausage

15 ounces ricotta cheese

4 cups meatless spaghetti sauce

8 ounces shredded mozzarella cheese

1 pound mostaccioli, (spear shape pasta), cooked and drained

1/2 cup freshly grated romano cheese

1 beaten egg

Preparation

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