Mostaccioli

• 1 1/2 lb. bulk Italian sausage
• 4 c. meatless spaghetti sauce
• 1 lb. mostaccioli, cooked and drained
• 1 beaten egg
• 1 (15 oz.) container cottage or Ricotta cheese
• 8 oz. shredded Mozzarella cheese
• 1/2 c. fresh grated Romano or Parmesan cheese
• fresh basil (optional)

1. In a Dutch oven, brown sausage; drain.
2. Stir in spaghetti sauce and mostaccioli; set aside.
3. In a bowl, mix egg, Ricotta and Mozzarella cheeses.
4. In a 9 x 13-inch pan or 3-quart casserole; spread 1/2 of the mostaccioli mixture.
5. Layer cheese mixture over all; top with remaining mostaccioli mixture.
6. Bake, covered, at 375u0b0 for 40 minutes.
7. Top with Romano or Parmesan cheese; bake 5 more minutes.
8. Garnish with basil, if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812324 (may not work)