Servings
10
Cook Time
45 MIN
Ingredients
| 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 |
| 1 tsp. | salt |
| 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 |
Steps
| 1 |
COOK
pasta according to package directions; drain and return to pot.
|
| 2 |
PREHEAT
oven to 375° F (190° C).
|
| 3 |
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.
|
| 4 |
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.
|
| 5 |
BAKE
20 to 22 minutes or until heated through.
|
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