Baked Mostaccioli Casserole

• 1-1/2 lbs (.7 kg) bulk Italian sausage
• 4 cups (950 ml) meatless spaghetti sauce, (marinara)
• 16 oz (448 grm) mostaccioli, cooked and drained
• 1 egg, beaten
• 15 oz (420 grm) ricotta cheese
• 12 oz (336 grm) shredded Mozzarella cheese
• 1 cup (225 ml) freshly grated Romano cheese
• fresh basil for garnish

1. In a Dutch oven, brown sausage; drain.
2. Stir in spaghetti sauce and mostaccioli, set aside.
3. In a bowl, combine egg, ricotta and Mozzarella.
4. In a 13x9x2 inch baking pan or 2-1/2 quarts (2375 ml) to 3 quarts (2850 ml) casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture.
5. Bake, covered, at 375 degrees (200 C.) for 40 minutes.
6. Top with Romano cheese; bake 5 minutes more or until mixture is heated through.
7. Garnish with fresh basil.

italian sausage, spaghetti sauce, mostaccioli, egg, ricotta cheese, mozzarella cheese, romano cheese, fresh basil

Taken from online-cookbook.com/goto/cook/rpage/00176F (may not work)