Recipe - Mostaccioli

1 One half pound Bulk Italian sausage
15 ounce Ricotta cheese
4 cup Meatless spaghetti sauce
8 ounce Shredded Mozzarella cheese
1 pound Mostaccioli (spear shape
pasta); cooked and drained
One half cup Freshly grated Romano cheese
1 Beaten egg

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 2One half to 3 qt casserole, spread onehalf 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 1012 servings. Note: can use One half ground beef and
One half sausage Input: 02/10/93
Posted to MCRecipe Digest V1 #260

Date: 26 Oct 96 11:28:56 EDT

From: Pat Minotti 76401.3715@compuserve.com