Mostaccioli - cooking recipe

Ingredients

1 lb uncookded mostaccioli pasta or 1 lb tubular pasta
1 1/2 lbs bulk Italian sausage
28 ounces meatless spaghetti sauce
1 egg, beaten
1 (15 ounce) carton ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated romano cheese

Preparation

Cook pasta according to package directions, drain.
Crumble sausage into Dutch oven.
Cook over medium heat until no longer pink; drain.
Stir in the spaghetti sauce and pasta.
In a bowl, combine the egg, riccota cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
Cover and bake at 375 degrees for 40 minutes.
Uncover; top with Romano cheese.
Bake 5 minutes longer or until heated through.