Mostaccioli Casserole (Oamc) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From TOH Simple & Delicious Jan/Feb 2009. Makes 2 casseroles: one for now, one for later. Ingredients:
1 (16 ounce) package mostaccioli pasta |
1 1/2 lbs ground beef |
1 1/4 cups chopped green peppers |
1 cup chopped onion |
1 (26 ounce) jar spaghetti sauce |
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted |
1 1/2 teaspoons italian seasoning |
3/4 teaspoon pepper |
2 cups shredded part-skim mozzarella cheese, divided |
Directions:
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.
2. Drain mostaccioli. Add mostaccioli and 1 1/2 cups cheese to beef mixture. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.
4. Each casserole serves 6.
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