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Friday, May 02, 2008 Baked Mostaccioli with Ricotta & Tomato Meat Sauce By Article @ 2:56 PM :: 854 Views :: Pasta, Main Dish, Side Dish, Italian   1 lb. mostaccioli 1 lb. ground beef 1 lb. Ricotta cheese 1 egg 1 large can tomato puree or  crushed tomatoes 1 small can of tomato paste ½ lb. Mozzarella cheese ½ c. or more of imported Romano or Parmesan cheese Salt, pepper, basil, oregano Brown sugar A pinch of red pepper Saute onion in a pot. Add meat and brown. Remove grease. Add tomato and tomato paste. Add water if too thick. Add seasoning to taste. Add a little sugar if the tomato sauce is too tart. Add a little cheese. Simmer sauce. Cook mostaccioli al dente. Mix ricotta with egg and some Romano cheese, a pinch of salt and pepper and 1 teaspoon of basil. Mix the cheese mixture with the pasta and some meat sauce. Cover the bottom of a 12x9 inch pan with sauce. Add the pasta and add more meat sauce to cover the pasta. Add enough so it does not get dry while cooking. Sprinkle the top with Mozzarella and Romano cheese. Cover with foil and bake for 35-40 minutes at 350 degrees.