Cookbook:Pasta, Meat and Cheese Casserole (Mostaccioli)

Pasta, Meat and Cheese Casserole (Mostaccioli)
Category	Pasta recipes
Servings	4
Time	55–60 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Pasta Recipes

Ingredients

• 1 cup uncooked mostaccioli pasta
• ½ pound ground beef
• 2 Italian sausages, removed from casings
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 1 clove minced garlic
• 1 cup chopped canned tomatoes,
• 3 ounces tomato paste
• ½ cup water
• 1 teaspoon dried basil leaves
• ½ tablespoon chili powder
• ½ teaspoon red pepper
• ½ teaspoon salt
• ½ teaspoon dried oregano
• 1 dash of sugar
• 1 dash of black pepper
• 1 egg, slightly beaten
• 8 ounces ricotta cheese
• ¼ cup Parmesan cheese

Procedure

1. Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
2. In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat.
3. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat.
4. Cover and simmer for 15–20 minutes, stirring occasionally.
5. Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in buttered 1-quart baking dish.
6. Spread cheese mixture evenly over the top. cover with remaining pasta.
7. Bake, covered, at 350°F for 30–35 minutes or until cooked through.