20 minutes to prepare
27 minutes to cook
7-9 servings
Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley
PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.
27 minutes to cook
7-9 servings
Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley
PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.
