1 1/2 lbs. bulk Italian sausage
4 c. meatless spaghetti sauce
1 lb. mostaccioli, cooked and drained
1 beaten egg
15 oz. Ricotta cheese
8 oz. shredded Mozzarella cheese
1/2 c. freshly grated Romano cheese

In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli; set aside. In bowl, combine egg, Ricotta and Mozzarella. In a 13 x 9 x 2 inch baking pan or 2 1/2 to 3 quart casserole, spread one half the mostaccioli mixture; layer cheese mixture over all; top with remaining mostaccioli mixture. Bake, covered, at 375 degrees for 40 minutes. Top with Romano cheese; bake 5 minutes more or until mixture is heated through. Yield: 10-12 servings. I use turkey or ground beef.