Baked Mostaccioli Casserole
ready in: 30-60 minutes
recipe id: 39914
cook method: oven, stovetop
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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