Mostaccioli or Rigatoni

• 1 lb uncooked mostaccioli or rigatoni
• 1 lb Italian sausage (mild)
• 1 lb ground beef
• 1 jar meatless spaghetti sauce
• 1 egg, beaten
• 1 carton (15oz) ricotta cheese
• 2 cups of shredded mozzarella cheese
• 1 cup of grated Romano or Parmesan cheese
• 1/2 cup of chopped onion
• pinch of basil, pinch of thyme, salt/pepper

Cook pasta according to package directions, drain. Cook Italian sausage until no longer pink, drain. Cook the ground meat with the onion until no longer pink, drain. Mix the spaghetti sauce with the meats and cooked pasta and set aside. In another bowl, mix the ricotta with the beaten egg, add the basil, thyme, a little salt and pepper and mix well, fold in the mozzarella cheese. In a greased 13x9, add half of the meat mixture, then add the cheese mixture, then top with the remaining meat mixture. Cover and bake at 375 for 40 minutes. Uncover, add the Romano cheese and bake an additional 5 minutes or until the cheese has melted. Let is cool for about 15 minutes, enjoy!