Baked Mostaccioli

• 16 ounces mostaccioli uncooked
• 1 cup water
• 1 tablespoon bouillon Better than, (R) Roasted Beef Base
• 1 pound Italian pork sausage bulk mild
• 1 cup yellow onion finely chopped
• 8 ounces button mushrooms rinsed, trimmed and coarsely chopped
• 28 ounces crushed tomatoes undrained
• 15 ounces tomato sauce
• 2 teaspoons dried basil leaves
• 1 teaspoon ground oregano
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded romano cheese
• 8 ounces shredded mozzarella cheese

1. Preheat oven to 375u0b0F. Coat a large casserole dish with cooking spray; set aside.
2. Cook pasta al dente; drain well and place cooked pasta back in pot.
3. In a small bowl, add water and Beef Base, whisk until base is dissolved; set aside.
4. Coat a large non-stick skillet with cooking spray, cook sausage and onion over medium-high heat until crumbles are almost done. If desired, drain cooked sausage and onions on paper towels.
5. Reduce heat to medium-low, add mushrooms and cook until done, about 10 minutes.
6. Pour water-base mixture into skillet and stir. Add tomatoes, tomato sauce, basil, oregano, sugar, garlic powder and pepper; stir to combine and bring to a boil.
7. Reduce heat to low. Cover and simmer for 10 minutes; remove from heat.
8. Carefully add sauce to pot of cooked, drained pasta and stir to coat. Add Romano cheese; stir to combine.
9. Carefully spoon mixture into a prepared casserole dish. Top with mozzarella cheese.
10. Bake uncovered for 20 minutes or until cheese is golden brown and casserole is done.

mostaccioli, water, bouillon better, italian pork sausage, yellow onion, mushrooms, tomatoes, tomato sauce, basil, ground oregano, sugar, garlic, black pepper, romano cheese, mozzarella cheese

Taken from www.yummly.com/recipe/Baked-Mostaccioli-1339067 (may not work)