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Baked Mostaccioli Casserole

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Rating: 5/5
2 reviews

ready in: 30-60 minutes
serves/makes:   8

recipe id: 39914
cook method: oven, stovetop

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1 1/2 pound bulk Italian sausage
4 cups meatless spaghetti sauce, (marinara)
16 ounces mostaccioli pasta, cooked and drained
1 egg, beaten
15 ounces ricotta cheese
12 ounces shredded mozzarella cheese
1 cup freshly grated Romano cheese
fresh basil for garnish


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 to 3 quarts casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture.

Bake, covered, at 375 degrees F for 40 minutes.

Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Garnish with fresh basil.

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932 calories, 55 grams fat, 66 grams carbohydrates, 42 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Mar 31, 2002

REVIEW: 5 star recipe rating
This makes a lot and it's very filling but very good. We usually get two meals for a family of 6 because it's filling. I have also frozen half of it and it reheats pretty well.

Guest at

REVIEW: 5 star recipe rating
I use Johnsonville Four Cheese Italian Sausage, leave them in their casings and coin cut them. My family loves it so much they request at least once a week.

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