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<blockquote data-quote="moreluck" data-source="post: 155738" data-attributes="member: 1246">Mostaccioli (tastes like lasagne)&nbsp;1 lb uncooked mostaccioli pasta or tubular pasta 1 1/2 lbs bulk Italian sausages 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<ol>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">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.</li>
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[QUOTE="moreluck, post: 155738, member: 1246"] Mostaccioli (tastes like lasagne) 1 lb uncooked mostaccioli pasta or tubular pasta 1 1/2 lbs bulk Italian sausages 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 [LIST=1] [*]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.[/LIST] [/QUOTE]

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