Three-Cheese Meatball Mostaccioli

• 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

1. Preheat oven to 350u0b0. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
2. 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.
3. 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.
4. Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.

mostaccioli, eggs, ricotta cheese, ground beef, onion, brown sugar, italian seasoning, garlic, pepper, pasta sauce, romano cheese, italian meatballs, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/three-cheese-meatball-mostaccioli/ (may not work)