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 meatball magic.
—JENNIFER GILBERT BRIGHTON, MI
PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 10 SERVINGS
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
Minced fresh parsley or fresh baby arugula, optional
1. Preheat the oven to 350°. Cook the mostaccioli according to package directions for al dente texture; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
2. 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.
3. Transfer 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.
4. Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.