Three-Cheese Meatball Mostaccioli
Ingredients
- pkg mostaccioli or penne
- 2 large eggs lightly beaten
- 1 carton ricotta cheese part-skim, (15 oz)
- 1 lb ground beef
- 1 medium onion chopped
- 1 tbs brown sugar
- 1 tbs Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp pepper
- 2 jars pasta sauce (24 oz each) with meat
- 1/2 cup Romano cheese grated
- 1 pkg Italian meatballs (12 oz) frozen fully cooked
- 3/4 cup parmesan cheese
- parsley minced fresh or fresh baby arugula, optional
Instructions
- 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 6-8 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.
- ransfer 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.
- Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.
Notes
Three-Cheese Meatball Mostaccioli
Tried this recipe?Let us know how it was!