Mostaccioli

Name: Mostaccioli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 1 pound uncooked mostaccioli; 1-1/2 pounds bulk Italian sausage; 1 jar (28 ounces) meatless spaghetti sauce; 1 large egg, lightly beaten; 1 carton (15 ounces) ricotta cheese; 2 cups shredded part-skim mozzarella cheese; 1/2 cup grated Romano cheese

Total Time Prep: 15 min. Bake: 45 min.

Yield 12 servings

Test Kitchen Approved

This family-friendly mostaccioli dish has much to love, from the robust pasta, sausage and red sauce base to the creamy ricotta-mozzarella filling. Don't count on leftovers!

Ingredients

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Directions

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 egg, ricotta cheese and mozzarella cheese.
Spoon half the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

Nutrition Facts

1 cup: 431 calories, 22g fat (9g saturated fat), 77mg cholesterol, 885mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 23g protein.

Even though we're not Italian, this rich, cheesy pasta dish is a family tradition for holidays and other special occasions. It tastes just like lasagna without the layering work. —Nancy Mundhenke, Kinsley, Kansas

Recipe Creator