| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Dutch | *uncategori, *out to m/c | 10 | Servings |
INGREDIENTS
| 1 1/2 | 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 |
| 1/2 | c | Freshly grated Romano cheese |
| 1 | Beaten egg |
INSTRUCTIONS
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 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 1/2 ground beef and 1/2 sausage Input: 02/10/93 Posted to MC-Recipe Digest V1 #260 Date: 26 Oct 96 11:28:56 EDT From: Pat Minotti <76401.3715@compuserve.com>
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