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In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli;
set aside. In a
bowl, combine egg, ricotta and Mozzarella. In a 13x9x2 inch baking pan or 2-1/2
to 3 qt
casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over
all; top with
remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes. Top with
Romano cheese;
bake 5 minutes more or until mixture is heated through. Garnish
with fresh basil.
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