| 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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