Easy Mostaccioli Recipe
Easy Mostaccioli Recipe
- 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
- 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.
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).
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.
Reviews for Easy Mostaccioli
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"Great, easy to make, crowd pleaser!"
"Quick and delicious"
"These is good and easy to make. My family enjoyed it but we thought it could use more seasoning."
"Delicious !! My family loves it."
"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!"
"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!!!!!"
"Delicious. This recipe is a keeper !!"
"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!"
"I made this tonight & we LOVED IT!! I actually used 1lb.gr.beef & 1lb.sausage. I used way more shredded cheese cause we love lots of cheese & I did use alittle more speghetti sauce. This will become a regular in our house now. The can of chedder cheese just gives it a creamy good taste. I get so excited when I try a recipe & its this good. Can' wait to try out on friends & family members. Thanks Taste of Home!!Tami....From New Sharon,Iowa :>)"
"I only made one casserole dish worth. I used most of the can of cheddar cheese soup and most of the jar of spaghetti sauce."
"I use this recipe all the time! It's so much better than just regular spaghetti"
"I was planning on making this exactly as the recipe called for but had no mozzarella cheese so I just used whatever I had on hand which happened to be a combo of colby jack and cheddar. I took it to our Church Dinner today and I brought none home. I think a person could use whatever kind of cheese they prefer in this dish. I will definately be making this again in the future. Oh and too, I didn't have the Mostaccioli Pasta so I used Penne which I had on hand, but this recipe looks like the Penne. Anyway, very "DELISH"!!"
"I would definately make this again !! My family loved it....I made it with sausage pieces instead of the ground beef. I also added more shredded cheese to it - they want to know when I'm making it again and we didn't even finish dinner yet !!"
"Rich and tasty easy to make.Suggestions : I used the frozen birds eye peppers & onions. and I used 1 Tablespoon Italian seasoning. Mmmmm! goood! First time making it tonight 9/10/10. These subtle changes enhance an already great recipe.Jean B. Spring Hill. Fl."
"Delicious. Everyone loves it. The pasta in the photo is mostaccioli. Stuffed tubes are manicotti."
"No, you're thinking of manicotti. The long stuffed tubes of pasta are manicotti.
"I am confused: The title says "Mostaccioli Casserole" - the pasta shown in the photo is penne. Mostaccioli are stuffed tubes(?)"
"My husband makes this dish all the time and we love it! It's easy and tasty!"
"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."
"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!"
"I love this it is my favorite pasta dish I make it all the time my husband loves it too!!!!"
"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."
"Easy and quick to make. It was a hit with my husband."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.