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Ingredients
ServingsOriginal: Serves 4
- mostaccioli pasta, uncooked1 cup
- ground beef1/2 lb
- Italian sausages, removed from casings2
- onion, chopped2 tbsp
- green bell pepper, chopped2 tbsp
- garlic, minced1 clove
- canned tomatoes, chopped1 cup
- tomato paste3 oz
- water1/2 cup
- basil leaves, dried1 tsp
- chili powder1/2 tbsp
- red pepper1/2 tsp
- salt1/2 tsp
- oregano, dried1/2 tsp
- sugar1 dash
- black pepper1 dash
- egg, slightly beaten1
- ricotta cheese8 oz
- parmesan cheese1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat.
To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat.
Cover and simmer for 15–20 minutes, stirring occasionally.
Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in buttered 1-quart baking dish.
Spread cheese mixture evenly over the top. cover with remaining pasta.
Bake, covered, at 350°F for 30–35 minutes or until cooked through.