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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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 mostaccioli recipe Ingredients:
1 pound uncooked mostaccioli |
1-1/2 pounds johnsonville® mild ground italian sausage |
1 jar (28 ounces) meatless spaghetti sauce |
1 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 |
Directions:
1. 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.
2. Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
3. 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. Yield: 10-12 servings.
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