Three-Cheese Meatball Mostaccioli
When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is magic. —Jennifer Gilbert, Brighton, Michigan
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
- 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
Directions
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1Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
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2In 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.
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3Transfer 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.
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4Bake, uncovered, until heated through, 35-40 minutes. If desired, top with basil or oregano.
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