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Recipe By:
Serving Size: 10 Preparation Time :0:00
Categories: Pasta


1 1/2 lb bulk Italian sausage
15 ozricotta cheese
4 cups meatless spaghetti sauce
8 oz shredded Mozzarella cheese
1 lb mostaccioli (spear shape pasta) -- cooked and drained
1/2 cup 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

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