Baked Mostaccioli Casserole

http://online-cookbook.com

Baked Mostaccioli Casserole

Recipe Information
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.

Recipe Information

Serves/Makes:8 or more

Ingredients

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.