Pasta Bake
Contributed by Mary Ann Moore)



1 / 2 (half) yellow onion, chopped

1/3 lb ground Italian sausage

1/3 lb lean ground beef

Newman's Own Marinara Sauce - 28 oz bottle

Diced Tomatoes with Basil, Garlic & Oregano - 14½ oz can

1 cup water (for sauce)

Mostaccioli - 16 oz box

1 egg, beaten

15 oz light Ricotta

4 oz grated Parmesan

8 oz shredded Mozzarella



Preheat oven to 325º.

Follow instructions for cooking pasta. As water heats, cook onion, pork and beef in oversized skillet or Dutch oven over medium low heat until meat is done and onions are tender.

Add marinara, tomatoes and water to skillet and stir well. Cover and simmer over low heat as pasta cooks.

Combine egg, ricotta and parmesan in a bowl and mix together well. When pasta is ready, drain and set aside. Using a 13x9 inch glass baking dish, ladle 3-4 large spoonfuls of sauce into bottom of baking dish. Add approximately half of the pasta, top with sauce then add spoonfuls of ricotta mixture (as you would with lasagna) then sprinkle half of the mozzarella on top. Add remaining pasta, most of the sauce, remaining ricotta and mozzarella, then top with last of the sauce.

Bake for approximately 40 minutes or until bubbling and golden on top. You may want to place a piece of aluminum foil on rack underneath baking dish as it may bubble over in oven.


(You could reduce the fat in this dish by using only lean meat vs sausage and beef, low fat cheese, etc.)