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Preparation time: 15 mins
Cooking time: 45 mins

Difficulty: Easy - for beginners
Serves: 10-12 servings


•1 pound uncooked mostaccioli
•1-1/2 pounds bulk Johnsonville® Ground Sausage
•1 jar (28 ounces) meatless spaghetti sauce
•1 egg, lightly beaten
•1 carton (15 ounces) ricotta cheese
•2 cups (8 ounces each) shredded part-skim mozzarella cheese
•1/2 cup grated Romano cheese


•Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
• Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
• Cover and bake at 375° for 40 minutes or until a meat thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through. Yield: 10-12 servings.


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