Baked Mostaccioli


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A wonderful pasta dish for the whole family to enjoy, just add garlic, oregano and dried basil leaves to add flavor to the dish.

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  • 1 C. uncooked mostaccioli pasta
  • 1/2 lb. ground beef
  • 2 Italian sausages, removed from casings
  • 2 Tbs. each of chopped onion and green pepper
  • 1 clove garlic, minced
  • 1 C. canned tomatoes, diced
  • 3 oz. tomato paste
  • 1/2 C. water
  • 2 Tbs. dried basil leaves
  • 1/2 tsp. salt
  • 1 tsp. dried oregano
  • dash sugar and black pepper
  • 1 egg, slightly beaten
  • 8 oz. ricotta cheese
  • 1/4 C. parmesan cheese
  • 8 oz. shredded mozzarella cheese
  • 1/4 C. romano cheese

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Cook mostacciolli until al dente in boiling salted water. Drain and set aside. In skillet, combine meat, sausage, onion, green pepper and garlic. Cook breaking up meat, until meat is browned. Drain off fat. Add all remaining ingredients to the meat, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. While simmering, combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in 1 qt. buttered baking dish. Spread cheese mixture evenly over the top. Cover with remaining pasta. Top with mozzarella cheese and 1/4 C. romano cheese. Bake covered at 350 degrees for 30 to 35 minutes or until cooked through.

Yield: 4 Serving

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