Mostaccioli

(Courtesy of Taste of Home)

Ingredients:
1 lb. uncooked mostaccioli
1 1/2 lb. bulk Italian sausage
1 jar (28 oz.) meatless spaghetti sauce
1 egg, beaten
1 carton (15 oz.) ricotta cheese
2 c. (8 oz.) shredded part-skim mozzarella cheese
1/2 c. grated Romano cheese

Directions:
Cook pasta according to package directions; drain.  Crumble sausage into a Dutch oven.  Cook over medium heat until no longer pink; drain.  Stir in the spaghetti sauce and pasta.  In a bowl, combine the egg, ricotta cheese and mozzarella cheese.

Spoon half of the pasta mixture into a greased 3 quart baking dish; layer with 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.

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