Baked Mostaccioli

1. 1

   Preheat oven to 375u00b0F. Coat a large casserole dish with cooking spray; set aside.

2. 2

   Cook pasta al dente; drain well and place cooked pasta back in pot.

3. 3

   In a small bowl, add water and Beef Base, whisk until base is dissolved; set aside.

4. 4

   Coat a large non-stick skillet with cooking spray, cook sausage and onion over medium-high heat until crumbles are almost done. If desired, drain cooked sausage and onions on paper towels.

5. 5

   Reduce heat to medium-low, add mushrooms and cook until done, about 10 minutes.

6. 6

   Pour water-base mixture into skillet and stir. Add tomatoes, tomato sauce, basil, oregano, sugar, garlic powder and pepper; stir to combine and bring to a boil.

7. 7

   Reduce heat to low. Cover and simmer for 10 minutes; remove from heat.

8. 8

   Carefully add sauce to pot of cooked, drained pasta and stir to coat. Add Romano cheese; stir to combine.

9. 9

   Carefully spoon mixture into a prepared casserole dish. Top with mozzarella cheese.

10. 10

    Bake uncovered for 20 minutes or until cheese is golden brown and casserole is done.

* Per serving · 4 servings · Values may vary.