Mostaccioli Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: bulk Italian sausage,
15 ounce: ricotta cheese,
4 cup: meatless spaghetti sauce,
8 ounce: shredded Mozzarella cheese,
1 lbs: mostaccioli, (spear shape
Directions:
: pasta) -- cooked and
: drained
1/2 c 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 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 Input:
02/10/93
Recipe By :
From: Pat Minotti <76401.3715@compuservdate: 26 Oct 96 11:28:56 Edt
Source from luhu.jp
: drained
1/2 c 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 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 Input:
02/10/93
Recipe By :
From: Pat Minotti <76401.3715@compuservdate: 26 Oct 96 11:28:56 Edt
Source from luhu.jp