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
1/4 teaspoon pepper
2 jars (24 ounces each) pasta sauce with meat
1/2 cup grated Romano cheese
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
3/4 cup shaved Parmesan cheese
Optional: Torn fresh basil or fresh oregano leaves
Preheat oven to 350°. 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 6 to 8 minutes or until beef is no longer pink, 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-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.
Bake, uncovered, 35 to 40 minutes or until heated through. If desired, top with basil or oregano.
Total Time
Prep: 15 min. Bake: 35 min.
Makes 10 servings
Nutrition Facts
1-1/3 cups: 541 calories, 23g fat (11g saturated fat), 105mg cholesterol, 1335mg sodium, 55g carbohydrate (13g sugars, 5g fiber), 34g protein.