Mostaccioli - cooking recipe

Ingredients

1 1/2 lb. bulk Italian sausage
4 c. meatless spaghetti sauce
1 lb. mostaccioli, cooked and drained
1 beaten egg
15 oz. Ricotta cheese (I use small curd cottage cheese)
8 oz. shredded Mozzarella cheese
1/2 c. grated Romano cheese (can use Parmesan cheese)

Preparation

In
a
Dutch
oven, brown sausage; drain.
Stir in spaghetti sauce
and mostaccioli; set aside.
In a bowl, combine egg, Ricotta
cheese
and Mozzarella cheese.
In a 13 x 9-inch pan, spread one half of the mostaccioli mixture, layer all the cheese over
mostaccioli
and
top with remaining mostaccioli mixture. Bake,
covered,
at
375\u00b0
for 40 minutes.
Top with Romano cheese.
Bake 5 minutes more.
Makes 10 to 12 servings.