Mostaccioli Casserole

By luvmycats

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.

Ingredients

• 1 pkg. (16 oz.) mostaccioli
• 1 1/2 lbs. ground beef
• 1 1/4 c. chopped green pepper
• 1 c. chopped onion
• 1 jar (26 oz.) spaghetti sauce
• 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
• 1 1/2 tsp. Italian seasoning
• 3/4 tsp. pepper
• 2 c. (8 oz.) shredded part-skim mozzarella cheese, divided

Preparation

Step 1

1. Cook pasta caaording 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.

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

3. 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.