February 27, 2013
"Adapted from Joyce's Fine Cooking."
- Serving Size: 1 (548.1 g)
- Calories 932.6
- Total Fat - 49.8 g
- Saturated Fat - 22.9 g
- Cholesterol - 200.2 mg
- Sodium - 2044.7 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 9.8 g
- Sugars - 8.3 g
- Protein - 61.5 g
- Calcium - 1107.2 mg
- Iron - 4.5 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.4 mg
Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
In skillet, combine meat with onion, green pepper and garlic. Cook until meat is browned breaking up meat chunks as you go. Drain fat.
Add all remaining ingredients to pan, except egg and cheeses.
Bring meat sauce to a boil, then reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally.
While sauce simmers, combine egg and ricotta cheese until smooth.
To assemble, stir cooked pasta into meat sauce.
Place half of pasta mixture in a large casserole dish.
Spread cheese mixture evenly over the top, then cover with remaining pasta.
Bake, covered, at 350 for 30 to 35 minutes or until cooked through.
Tips & Variations
No special items needed.