mostaccioli

I'm not sure how you're supposed to pronounce this.  I would say mah-stuh-choh-lee, but since moving to St. Louis I've heard many many people pronounce it mah-sKuh-choh-lee.  To me, there is definitely a "T" in there, but then I'm not Italian and I have a feeling some of these people grew up in an Italian family.  However you pronounce it, this is something our whole family eats.  It's easy, too, so thought I would share.


Mostaccioli

1 lb ground beef
4 cups mostaccioli, cooked, drained
1 (30 oz) jar spaghetti sauce (I usually add more so it doesn't get too dry)
dried basil
dried oregano
3/4 cup grated Romano cheese, divided
1 (8oz) pkg shredded Mozzarella cheese

Brown meat in large skillet; drain.

Stir in mostaccioli, spaghetti sauce, dried herbs, and 1/2 cup of the Romano cheese.  Spoon into 13x9 inch baking dish.  Top with mozzarella cheese and remaining 1/4 cup Romano cheese.

Bake at 375 for 20 minutes