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Three-Cheese Meatball Mostaccioli

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 1 package (16 ounces) mostaccioli
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 jars (24 ounces each) pasta sauce with meat
  • 1/2 cup grated Romano cheese
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 3/4 cup shaved Parmesan cheese
  • Minced fresh parsley or fresh baby arugula, optional

Directions

  • Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
  • In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine.
  • Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.
  • Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.
Nutrition Facts
1-1/3 cups: 541 calories, 23g fat (11g saturated fat), 105mg cholesterol, 1335mg sodium, 55g carbohydrate (13g sugars, 5g fiber), 34g protein.

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