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Recipe: Mostaccioli (baked with Italian sausage and ricotta)

Main Dishes - Pasta, Sauces
MOSTACCIOLI

1 1/2 pounds bulk Italian sausage
4 cups meatless spaghetti sauce
1 pound mostaccioli (smooth penne pasta), cooked and drained
1 egg, beaten
15 ounces ricotta cheese
8 ounces Mozzarella cheese, shredded
1/2 cup freshly grated Romano cheese
fresh basil (for garnish)

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 13x9-inch casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture.

Bake, covered, at 375 degrees F for 40 minutes. Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Garnish with fresh basil.

From: Nancy Mundhenke, Kinsley, Kansas:
"Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this recipe....it has all the flavor of lasagne without the work of layering the ingredients. Try it...I'm sure it'll become one of your family's favorites, too!"

Servings: 10-12
Source: Country Magazine, December/January 1990
MsgID: 0818340
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
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