Ingredients
1 package (16 ounces) mostaccioli2 large eggs, lightly beaten1 carton (15 ounces) part-skim ricotta cheese1 pound ground beef1 medium onion, chopped1 tablespoon brown sugar1 tablespoon Italian seasoning1 teaspoon garlic powder1/4 teaspoon pepper2 jars (24 ounces each) pasta sauce with meat1/2 cup grated Romano cheese1 package (12 ounces) frozen fully cooked Italian meatballs, thawed3/4 cup shaved Parmesan cheeseOptional: Torn fresh basil or fresh oregano leaves
Preparation
Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
In a 6-qt. stockpot, cook beef and onion until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine.
Transfer half 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.
Bake, uncovered, until heated through, 35-40 minutes. If desired, top with basil or oregano.
