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Layered Mostaccioli




Source of Recipe


SandyOH on Mimi's


List of Ingredients




1 pound Italian sausage (hot or mild bulk)
1 large onion, chopped
1 green pepper, chopped
1 can crushed tomatoes (16-oz.)
1 can tomato paste (6-oz.)
1 paste can water
1 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon basil
1/2 pound mostaccioli noodles, cooked and drained
3 cups Provolone cheese, shredded
2 cups ricotta cheese
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese
1 beaten egg



Recipe



Brown sausage thoroughly; add onions and peppers. Saute until onions are lightly browned. Drain excess fat; leaving about 2 tablespoons for flavor. Stir in tomatoes, paste, water, and seasonings. Cover and simmer 30 minutes.

Combine ricotta cheese, 2 tablespoons grated Parmesan cheese, parsley and egg. Layer half of the cooked noodles, meat sauce, and shredded Provolone cheese in a buttered 12-inch casserole dish. Spread with ricotta cheese mixture; repeat layers and lastly sprinkle with remaining grated Parmesan cheese. Cover and bake at 350 F. for 30 minutes. Let stand 5 minutes before serving.

Yields: About 6-8 servings

Note: If sauce becomes too thick while cooking, add a few ounces of water to thin it out.