Meatball Mostaccioli

Meatball Mostaccioli

This is an excellent dish, highly recommended! I made this as written, this is a keeper and going to be a regular. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 box mostaccioli pasta, (1 lb / 454 g)
  • 2 eggs, lightly beaten
  • 1 carton Ricotta cheese, or cottage cheese, (1 lb / 454 g), Shortcut
  • 500 grams ground beef, or ground pork, (1 lb)
  • 1 onion, diced
  • 1 tablespoon brown sugar
  • 1 tablespoon Italian seasoning, Shortcut
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 jars pasta sauce, with meat, (24 oz / 680 g each)
  • 1/2 cup Romano cheese, grated
  • 340 grams frozen meatballs, thawed
  • 3/4 cup Parmesan cheese, shredded

Instructions
 

  • Heat a large pot of salted water to a boil, add the pasta and cook until just tender, then drain.
  • Preheat your oven to 180 C (350 F). Grease a 9x13 baking pan with butter. In a mixing bowl, mix together the eggs and Ricotta cheese.
  • Heat a large pot on medium heat, when hot, add the onion and ground beef. Break up the beef with a spatula and cook until no longer pink, then drain excess fat. I used ground pork.
  • Mix in the brown sugar, Italian seasoning, garlic powder, and black pepper.
  • Add the pasta and pasta sauce. and mix together with the beef.
  • Add half of the beef and pasta to the prepared baking.
  • Top with the Ricotta mixture.
  • Top with remaining beef and pasta mixture.
  • Sprinkle with Romano cheese, top with the meatballs, then sprinkle with the Parmesan cheese.
  • Bake for 40 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Cottage Cheese, Italian Seasoning.
Adapted from an internet recipe.

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