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 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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