Meaty Mostaccioli

Adapted from Joyce's Fine Cooking. TNT

• Ready In: 1 hr 10 mins
• Serves: 3-4

Ingredients

• 8  ounces  uncooked mostaccioli pasta or 8  ounces  uncooked penne pasta
• 1⁄2 lb ground beef
• 1⁄2 lb bulk Italian sausage
• 1  small onion, chopped
• 1⁄2 bell pepper, chopped
• 1  garlic clove, minced
• 1 (16 ounce) can diced tomatoes, with liquid
• 3  ounces tomato paste
• 1⁄2 cup water
• 1  teaspoon dried basil leaves
• 1⁄2 tablespoon chili powder
• 1⁄2 teaspoon hot red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1  pinch sugar
• 1  dash black pepper
• 1  egg, slightly beaten
• 15  ounces ricotta cheese
• 1⁄3-1⁄2 cup  grated parmesan cheese

Directions

1. Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
2. In skillet, combine meat with onion, green pepper and garlic. Cook until meat is browned breaking up meat chunks as you go. Drain fat.
3. Add all remaining ingredients to pan, except egg and cheeses.
4. Bring meat sauce to a boil, then reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally.
5. While sauce simmers, combine egg and ricotta cheese until smooth.
6. To assemble, stir cooked pasta into meat sauce.
7. Place half of pasta mixture in a large casserole dish.
8. Spread cheese mixture evenly over the top, then cover with remaining pasta.
9. Bake, covered, at 350 for 30 to 35 minutes or until cooked through.