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Baked Mostaccioli

Source of Recipe


Southern Living



List of Ingredients



• 12 ounces uncooked mostaccioli pasta
  
• 4 ounces cream cheese, softened
  
• 1 (15-ounce) container ricotta cheese
  
• 1 cup freshly grated Parmesan cheese
  
• 1 large egg
  
• 2 green onions, minced
  
• ½ tsp garlic powder
  
• ¼ tsp salt
  
• ¼ tsp pepper
  
• 1 pound ground round
  
• ½ pound Italian sausage
  
• 1 (24-ounce) jar fire-roasted tomato pasta sauce with Cabernet
  
• 1 (14.5-ounce) can fire-roasted diced tomatoes with garlic, drained
  
• 2 (8-ounce) packages shredded mozzarella cheese
  






Instructions



1. Preheat oven to 350° F.
   Cook pasta in boiling salted water according to package directions; drain. Meanwhile, mash cream cheese with a fork until smooth; stir in ricotta cheese and next 6 ingredients until blended.
   
   
2. Cook ground round and sausage in a large skillet over medium-high heat until meat crumbles and is no longer pink; drain and return to pan. Stir in pasta sauce and tomatoes; bring to a boil. Remove pan from heat.
   
   
3. Spread half of meat mixture on bottom of a lightly greased 13- x 9-inch baking dish. Layer half of pasta over meat; layer ricotta mixture over pasta. Sprinkle one package of cheese over the ricotta mixture. Repeat layers using half of meat mixture, pasta, and cheese.
   Bake at 350° F for 45 to 50 minutes, or until bubbly.
   
   Makes 8 servings.