Lunch: Mostaccioli Recipe

Ingredients

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces each) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Instructions

Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
Cover and bake at 375 ° for 40 minutes or until a meat thermometer reads 160 °. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

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