Mostaccioli
Mostaccioli is an moderately easy dinner. Made with 1 1/2 lb. bulk italian sausage, 4 c. meatless spaghetti sauce, 1 lb. mostaccioli, cooked and drained, 1 beaten egg and 15 oz. ricotta cheese (i use small curd cottage cheese), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Oven, brown sausage; drain.
Stir in spaghetti sauce and mostaccioli; set aside.
In a bowl, combine egg, Ricotta cheese and Mozzarella cheese.
In a 13 x 9-inch pan, spread one half of the mostaccioli mixture, layer all the cheese over mostaccioli top with remaining mostaccioli mixture. Bake, covered, for 40 minutes.
Top with Romano cheese.
Bake 5 minutes more.
Makes 10 to 12 servings.
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