Three-Cheese Meatball Mostaccioli

  • Yield:10 servings.
  • Time:
    43 mins show details

Ingredients

  • 1
    package (16 ounces) mostaccioli
  • 2
    large eggs, lightly beaten
  • 1
    carton (15 ounces) part-skim ricotta cheese
  • 1 pound
    ground beef
  • 1
    medium onion, chopped
  • 1 tablespoon
    brown sugar
  • 1 tablespoon
    Italian seasoning
  • 1 teaspoon
    garlic powder
  • ¼ teaspoon
    pepper
  • 2
    jars (24 ounces each) pasta sauce with meat
  • ½ cup
    grated Romano cheese
  • 1
    package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • ¾ cup
    shaved Parmesan cheese
  • Minced fresh parsley or fresh baby arugula optional
Add to shopping list

Similar Recipes

Preparation

  1. Preheat oven to 350 degrees. Cook mostaccioli according to package directions for al dente; drain.

  2. In a small bowl, mix eggs and ricotta cheese.

  3. 8 mins

    In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles.

  4. Drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine.

  5. Transfer half of the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.

  6. 35 mins

    Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.

Comments

Add a comment
No comments