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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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(11-18) of 18 reviews

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Reviewed on Sep. 07, 2010 by mamafluffy

No, you're thinking of manicotti. The long stuffed tubes of pasta are manicotti.

Reviewed on Sep. 07, 2010 by wisfritz4

I am confused: The title says "Mostaccioli Casserole" - the pasta shown in the photo is penne. Mostaccioli are stuffed tubes(?)

Reviewed on Sep. 06, 2010 by dboucher

My husband makes this dish all the time and we love it! It's easy and tasty!

Reviewed on Sep. 06, 2010 by imabyrd216

Delicious and easy to make! Took a double batch to the beach and everyone loved it. Yummy with parmesan cheese sprinkled on top. Plan on making this for my daughter's lacrosse team.

Reviewed on Oct. 06, 2009 by Sprowl

Took this recipe to a potluck. It was a hit.

Used the freezer one 2 months later and true to their word, it was great!

Reviewed on Apr. 06, 2009 by tgiese

I love this it is my favorite pasta dish I make it all the time my husband loves it too!!!!

Reviewed on Jan. 17, 2009 by MyLittleChickadees

Excellent! We are parmesan lovers, so I just had to add a bit along with the mozzarella. Looking forward to using the one from the freezer on a busy night.