Mostaccioli Casserole

By Janes_kitchen

Ingredients

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

Details

Servings 12
Preparation time 25mins
Cooking time 50mins

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).