Ingredients
1 pound uncooked mostaccioli1-1/2 pounds bulk Italian sausage1 jar (28 ounces) meatless spaghetti sauce1 large egg, lightly beaten1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese1/2 cup grated Romano cheese
Preparation
Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
Spoon half the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.
