Mostaccioli Casserole Recipe

By lewolfe50

This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It’ll appeal to all ages. Margaret McNeil - Germantown, Tennessee

Ingredients

• 1 package (16 ounces) mostaccioli
• 1-1/2 pounds ground beef
• 1-1/4 cups chopped green pepper
• 1 cup chopped onion
• 1 jar (26 ounces) spaghetti sauce
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1-1/2 teaspoons Italian seasoning
• 3/4 teaspoon pepper
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Preparation

Step 1

Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning and pepper.

Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with remaining cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).