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Ingredientes
- 1Â 1/2 lb bulk Italian sausage
- 15 ounce ricotta cheese
- 4 c. meatless spaghetti sauce
- 8 ounce shredded mozzarella cheese
- 1 lb mostaccioli, (spear shape pasta), cooked and liquid removed
- 1/2 c. freshly grated romano cheese
- 1 x beaten egg
Direcciones
- 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 possibly 2-1/2 to 3 quart casserole, spread one-half of the mostaccioli mix; layer cheese mix over all; top with remaining mostaccioli mix. Bake, covered, at 375 for 40 min.
- Top with Romano cheese; bake 5 min more or possibly till mix is heated through. Garnish with fresh basil.
- Makes 10-12 servings.
- Note: can use 1/2 grnd beef and 1/2 sausage
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 10 servings | |
| Calories 512 | |
| Calories from Fat 330 | 64% |
| Total Fat 36.69g | 46% |
| Saturated Fat 15.83g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 1231mg | 51% |
| Potassium 584mg | 17% |
| Total Carbs 17.66g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.47g | 6% |
| Protein 26.54g | 42% |
