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Baked Mostaccioli Casserole
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Serves/Makes:8 or more

  • 1-1/2 lbs (.7 kg) bulk Italian sausage
  • 4 cups (950 ml) meatless spaghetti sauce, (marinara)
  • 16 oz (448 grm) mostaccioli, cooked and drained
  • 1 egg, beaten
  • 15 oz (420 grm) ricotta cheese
  • 12 oz (336 grm) shredded Mozzarella cheese
  • 1 cup (225 ml) 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 13x9x2 inch baking pan or 2-1/2 quarts (2375 ml) to 3 quarts (2850 ml) casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture.
  • Bake, covered, at 375 degrees (200 C.) for 40 minutes.
  • Top with Romano cheese; bake 5 minutes more or until mixture is heated through.
  • Garnish with fresh basil.
Note: You can use 1/2 ground beef and 1/2 sausage.

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