This is one of my very favorite pasta recipes.  I discovered this recipe on the back of a box of pasta many, many years ago.  I prefer using mild Italian sausage but if you like a bit more kick, use the hot.  If you have a problem finding mostaccioli, you can substitute penne pasta.

1 pound mild or hot Italian sausage, casings removed

1 green pepper, thinly sliced

1 medium onion, sliced and separated into rings

32 ounces meatless spaghetti sauce (I prefer Ragu Italian Garden)

1 cup water

16 ounces ridged 

mostaccioli

16 ounces shredded mozzarella

1/2 cup grated 

Parmesan cheese

Cook mostaccioli for 8 minutes and drain.  Preheat oven to 350 degrees.  In large skillet, stirring frequently and breaking the sausage into pieces, brown sausage with the green pepper and onion over medium heat until sausage is browned.  Stir in spaghetti sauce and water.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Spread one cup of sauce in bottom of 13x9x2 inch baking dish.  Top with half of the mostaccioli, 2 cups mozzarella, and the Parmesan.  Spread with 2 more cups of sauce.  Then layer remaining mostaccioli, sauce, and mozzarella.  Bake for 30 minutes or until heated

Next Month:  Pork Chops with Onion Gravy

● ● ●