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Easy Mostaccioli

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

12 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
XKick-up the flavor
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

2 of 2

Easy Mostaccioli (continued)

Directions (continued)

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).

Nutrition 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.