Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        bulk Italian sausage
  15      ounces        ricotta cheese
   4      cups          meatless spaghetti sauce
   8      ounces        shredded mozzarella cheese
   1      pound         mostaccioli -- (spear shape pasta),
                        -- cooked and drained
     1/2  cup           freshly grated romano cheese
   1                    beaten egg

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