Source:

Johanna

Serves/Makes:8 or more

Ingredients

• 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

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 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.

Comments

Note: You can use 1/2 ground beef and 1/2 sausage.