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Easy Mostaccioli Recipe

Easy Mostaccioli Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Easy Mostaccioli Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12 Servings

25 25 50

Ingredients

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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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

Directions

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).

Nutritional Facts 1 cup equals 351 calories, 12 g fat (5 g saturated fat), 42 mg cholesterol, 633 mg sodium, 39 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Originally published as Mostaccioli Casserole in Simple & Delicious January/February 2009, p13

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Easy Mostaccioli

Easy Mostaccioli

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Reviewed on Apr. 29, 2012 by richtercory

Delicious!

Reviewed on Apr. 09, 2012 by mkem49

Delicious. This recipe is a keeper !!

Reviewed on Jan. 28, 2012 by ADoklovic

I have made a variation of this recipe for YEARS! Never thought of adding the cheddar cheese soup so I'm looking forward to adding that the next time I make it...which will be this week! It's also very quick and easy!

Reviewed on Jan. 08, 2012 by TBiowa

I made this tonight & we LOVED IT!! I actually used 1lb.gr.beef & 1lb.sausage. I used way more shredded cheese cause we love lots of cheese & I did use alittle more speghetti sauce. This will become a regular in our house now. The can of chedder cheese just gives it a creamy good taste. I get so excited when I try a recipe & its this good. Can' wait to try out on friends & family members. Thanks Taste of Home!!

Tami....From New Sharon,Iowa :>)

Reviewed on Jun. 21, 2011 by grjen

I only made one casserole dish worth. I used most of the can of cheddar cheese soup and most of the jar of spaghetti sauce.

Reviewed on Feb. 25, 2011 by jalawrence08

I use this recipe all the time! It's so much better than just regular spaghetti

Reviewed on Nov. 14, 2010 by grandmagogof8

I was planning on making this exactly as the recipe called for but had no mozzarella cheese so I just used whatever I had on hand which happened to be a combo of colby jack and cheddar. I took it to our Church Dinner today and I brought none home. I think a person could use whatever kind of cheese they prefer in this dish. I will definately be making this again in the future. Oh and too, I didn't have the Mostaccioli Pasta so I used Penne which I had on hand, but this recipe looks like the Penne. Anyway, very "DELISH"!!

Reviewed on Sep. 13, 2010 by LISGRO

I would definately make this again !! My family loved it....I made it with sausage pieces instead of the ground beef. I also added more shredded cheese to it - they want to know when I'm making it again and we didn't even finish dinner yet !!

Reviewed on Sep. 10, 2010 by jeanzz

Rich and tasty easy to make.

Suggestions : I used the frozen birds eye peppers & onions. and I used 1 Tablespoon Italian seasoning. Mmmmm! goood! First time making it tonight 9/10/10. These subtle changes enhance an already great recipe.

Jean B. Spring Hill. Fl.

Reviewed on Sep. 08, 2010 by paulacurry911

Delicious. Everyone loves it. The pasta in the photo is mostaccioli. Stuffed tubes are manicotti.

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