Mostaccioli

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 egg, beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Romano cheese

Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and pasta. In a bowl, combine the egg, ricotta cheese and mozzarella cheese.

Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. Cover and bake at 375° for 40 minutes. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through. Makes 10-12 servings.