Easy Mostaccioli Recipe
Easy Mostaccioli Recipe photo by Taste of Home
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Easy Mostaccioli Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 12 servings


  • 1 package (16 ounces) mostaccioli
  • 1-1/2 pounds ground beef
  • 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

Nutritional Facts

1 cup: 351 calories, 12g fat (5g saturated fat), 42mg cholesterol, 633mg sodium, 39g carbohydrate (7g sugars, 3g fiber), 22g protein Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.


  1. Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in 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 11x7-in. baking dishes. Sprinkle with remaining cheese.
  3. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
    Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.
    Yield: 2 casseroles (6 servings each).
Originally published as Mostaccioli Casserole in Simple & Delicious January/February 2009, p13

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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_nlfPA 249225
Reviewed Jun. 8, 2016

"This is a great dish to take to a pot luck or reunion. It disappears fast wherever I take it.

Nancy Foust

lmb123 241500
Reviewed Jan. 10, 2016

"Great, easy to make, crowd pleaser!"

pajamaangel 235912
Reviewed Oct. 29, 2015

"Quick and delicious"

lepleyracing 107982
Reviewed Jun. 12, 2014

"These is good and easy to make. My family enjoyed it but we thought it could use more seasoning."

pbreus 115874
Reviewed Oct. 2, 2013

"Delicious !! My family loves it."

katlaydee3 142176
Reviewed Sep. 10, 2013

"I doubled this recipe and made one 11 x 7 pan for us and a large disposable pan for a client's family funeral luncheon. The mild flavor is nice for large groups. A definite keeper!"

kclarke123 161137
Reviewed Sep. 8, 2013

"I tweek it just a tad with more cheese and some extra sharp cheddar cheese mixed in and on top....I also like mine a little spicier so I add some greek seasoning instead of Italian seasoning and creole seasoning and Cheyenne pepper....I also use 2 lbs of hamburger 1 1/2 c. of bell peppers and 1 1/2 cups of onion.....other than that it is wonderful and is a good recipe for a large crowd or left overs all week....I have already made it twice and my husband loves it with French bread.....very very good!!!!!"

richtercory 107981
Reviewed Apr. 29, 2012


mkem49 175375
Reviewed Apr. 9, 2012

"Delicious. This recipe is a keeper !!"

ADoklovic 94956
Reviewed Jan. 28, 2012

"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!"

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