Mostaccioli
This family-friendly mostaccioli dish has much to love, from the robust pasta, sausage and red sauce base to the creamy ricotta-mozzarella filling. Don't count on leftovers!
Prep time:
Cook time:
Serves: 12
Calories per serving: 279
Ingredients:
Cook time:
Serves: 12
Calories per serving: 279
1 pound uncooked mostaccioli
1 1/2 pounds bulk Italian sausages
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions:
Preheat the oven to 375°F. Cook the mostaccioli pasta according to the package’s directions. Drain the pasta and put it in a bowl off to the side. Editor’s Tip: Toss the cooked pasta in a bit of olive oil after draining so the noodles don't stick together while sitting. Crumble the sausage into a Dutch oven. Cook the sausage over medium heat until it’s no longer pink. Drain the juices from the sausage. Add the spaghetti sauce and the cooked pasta to the sausage.
In a large bowl, stir together the egg, ricotta cheese and mozzarella cheese.
Grease a shallow 3-quart baking dish. Spoon in half the pasta mixture, then add a smooth, even layer of the cheese mixture. Top with the remaining pasta mixture.
Cover the top of the pan with aluminum foil and bake the mostaccioli until a thermometer reads 160°, about 40 minutes. Take the foil off the mostaccioli and discard. Top the pasta with the Romano cheese, and bake until heated through, about five minutes longer.
Source: tasteofhome.com
In a large bowl, stir together the egg, ricotta cheese and mozzarella cheese.
Grease a shallow 3-quart baking dish. Spoon in half the pasta mixture, then add a smooth, even layer of the cheese mixture. Top with the remaining pasta mixture.
Cover the top of the pan with aluminum foil and bake the mostaccioli until a thermometer reads 160°, about 40 minutes. Take the foil off the mostaccioli and discard. Top the pasta with the Romano cheese, and bake until heated through, about five minutes longer.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.