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Easy Mostaccioli

 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
  • 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

  • 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.
  • 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 bake 20 minutes. Uncover; bake 5-10 minutes longer or until
  • bubbly and cheese is melted.
  • Yield: 2 casseroles (6 servings each).

2 of 2

Easy Mostaccioli (continued)

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