Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | beaten egg |
1½ lb bulk Italian sausage
15 oz ricotta cheese
4 c meatless spaghetti sauce
8 oz shredded Mozzarella cheese 1 lb mostaccioli (spear shape
: pasta) -- cooked and : drained
½ c freshly grated Romano
: cheese
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 2-½ to 3 qt casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes. Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Garnish with fresh basil. Makes 10-12 servings. Note: can use ½ ground beef and ½ sausage Input: 02/10/93
Recipe By :
From: Pat Minotti <76401.3715@compuservdate: 26 Oct 96 11:28:56 Edt