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Mostaccioli

Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe—it has all the flavor of lasagna without the work of layering the ingredients. Try it…I'm sure it'll become one of your family's favorites, too! —Nancy Mundhenke, Kinsley, Kansas
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    12 servings

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 the egg, ricotta cheese and mozzarella cheese.
  • Spoon half of 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: 386 calories, 18g fat (9g saturated fat), 74mg cholesterol, 747mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 22g protein.