|4 cups||(12 oz.) mostaccioli|
|1 lb.||Italian sausage or ground beef|
|¾ cup||chopped onion|
|2 cloves||garlic, minced|
|1 can||(28 oz.) crushed tomatoes|
|1 can||(14 oz.) tomato sauce|
|1 tbsp.||dried basil|
|¼ tsp.||black pepper|
|1 pkg.||(8 oz.) Borden® Mild Cheddar Thick Cut Shreds, divided|
|2 pkgs.||(16 oz.) Borden® Mozzarella Shreds, divided|
|3 tbsp.||grated Parmesan cheese|
COOK pasta according to package directions; drain and return to pot.
PREHEAT oven to 375° F (190° C).
COOK sausage and onion in large skillet over medium heat 5 to 7 minutes or until meat is browned, stirring occasionally. Drain fat, if necessary. Add garlic; cook 1 minute. Stir in crushed tomatoes, tomato sauce and seasoning; simmer 5 to 8 minutes, stirring occasionally.
POUR meat sauce into pasta; mix well. Place half of pasta mixture in 9x13-inch baking dish; top with 2 cups of Mozzarella shreds and 1 cup Mild Cheddar shreds, remaining pasta mixture, remaining Mozzarella shreds, Mild Cheddar shreds and Parmesan cheese.
BAKE 20 to 22 minutes or until heated through.