| 1 box | BARILLA Mostaccioli |
| 2 jars | BARILLA Mushroom & Garlic Sauce |
| 1 pound | Italian sausage, crumbled |
| 1 cup | chopped onion |
| 1 can (2-1/4 ounces) | sliced black olives, drained |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese |
| 1 cup (4 ounces) | mozzarella cheese, shredded |
| 1 tablespoon | chopped parsley |
PREHEAT oven to 350°F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes.
COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.