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Title: Three-Cheese Meatball Mostaccioli
Categories: Pasta, Cheese, Beef, Vegetables, Herbs
Yield: 10 servings
16 oz Pkg mostaccioli
2 lg Eggs; lightly beaten
15 oz Ricotta cheese
1 lb Ground beef
1 md Onion; chopped
1 tb Brown sugar
1 tb Italian seasoning
1 ts Garlic powder
1/4 ts Pepper
48 oz Pasta sauce with meat
- (2 jars)
1/2 c Romano cheese; grated
12 oz Fully cooked Italian
- meatballs; thawed
3/4 c Parmesan cheese; shaved
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Fresh basil; torn
Fresh oregano leaves
Set oven @ 350 F/175 C.
Cook mostaccioli according to package directions for al
dente; drain. Meanwhile, in a small bowl, mix eggs and
ricotta cheese.
In a 6 qt stockpot, cook beef and onion until beef is
no longer pink, 6-8 minutes, breaking up beef into
crumbles; drain. Stir in brown sugar and seasonings. Add
pasta sauce and mostaccioli; toss to combine.
Transfer half the pasta mixture to a greased 13x9"
baking dish. Layer with ricotta mixture and remaining
pasta mixture; sprinkle with Romano cheese. Top with
meatballs and Parmesan cheese.
Bake, uncovered, until heated through, 35-40 minutes. If
desired, top with basil or oregano.
Recipe by Jennifer Gilbert, Brighton, Michigan
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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