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1 1/2 lb Bulk Italian sausage
15 oz Ricotta cheese
4 c Meatless spaghetti sauce
8 oz Shredded Mozzarella cheese
1 lb Mostaccioli (spear shape pasta); cooked and drained
1/2 c 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.