Preparation:
In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli; set aside. In a bowl, combine egg, ricotta and Mozzarella. In a 13x9x2 inch baking pan or 2-1/2 to 3 qt casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes.
Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Garnish with fresh basil.
Makes 10-12 servings.
Note: can use 1/2 ground beef and 1/2 sausage |
