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Ingredients
  • 1 pound uncooked mostaccioli
  • 1-½ pounds bulk Italian sausage
  • 1 jar (28 ounces) meatless spaghetti sauce
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • ½ cup grated Romano cheese
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