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Mostaccioli Beef Casserole

Mostaccioli Beef Casserole
What's not to love in this cheesy, beefy, pasta bake? Since everything is already cooked, all you have to do is pop it in the oven for 20 minutes and let the mixture heat up and the cheese melt. -Patty Hough of Sun City, Arizona
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 8 ounces uncooked mostaccioli
  • 1-1/2 pounds ground beef
  • 1 cup chopped green pepper
  • 3/4 cup chopped onion
  • 2 cans (8 ounces each) tomato sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 3 teaspoons chili powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 cups (8 ounces) shredded cheddar cheese

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 tomato sauce, mushrooms, chili powder, sugar, salt,
  • garlic powder and pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5 minutes.
  • Drain mostaccioli; toss with butter. Spread 1/2 cup meat sauce into a
  • greased 2-1/2-qt. baking dish. Top with half of the mostaccioli,
  • meat sauce and cheese. Repeat layers.
© Taste of Home 2013

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Mostaccioli Beef Casserole (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 20-25 minutes or until heated
  • through.
  • Yield: 6 servings.
Nutrition Facts: 1-1/2 cups equals 527 calories, 26 g fat (15 g saturated fat), 106 mg cholesterol, 1,187 mg sodium, 39 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013