MMMMM----- Recipe via Meal-Master (tm) v8.06

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 (2 jars) pasta sauce
- w/meat
1/2 c Grated Romano cheese
12 oz Fully cooked Italian
- meatballs; thawed
3/4 c Shaved Parmesan cheese

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Torn fresh basil
Fresh oregano leaves

Set oven @ 350ºF/175ºC.

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 13" X 9"
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.

Jennifer Gilbert, Brighton, Michigan

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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