Back to Easy Mostaccioli

Print Options


Card Sizes

Easy Mostaccioli Recipe

Easy Mostaccioli Recipe

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. YIELD: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


  • 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).

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:2-1/2 starch, 2 lean meat, 1 fat

Reviews for Easy Mostaccioli

Sort By :
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

Reviewed Jan. 10, 2016

"Great, easy to make, crowd pleaser!"

Reviewed Oct. 29, 2015

"Quick and delicious"

Reviewed Jun. 12, 2014

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

Reviewed Oct. 2, 2013

"Delicious !! My family loves it."

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!"

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!!!!!"

Reviewed Apr. 29, 2012


Reviewed Apr. 9, 2012

"Delicious. This recipe is a keeper !!"

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!"

Reviewed Jan. 8, 2012

"I made this tonight & we LOVED IT!! I actually used & 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 :>)"

Reviewed Jun. 21, 2011

"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."

Reviewed Feb. 25, 2011

"I use this recipe all the time! It's so much better than just regular spaghetti"

Reviewed Nov. 14, 2010

"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"!!"

Reviewed Sep. 13, 2010

"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 !!"

Reviewed Sep. 10, 2010

"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."

Reviewed Sep. 8, 2010

"Delicious. Everyone loves it. The pasta in the photo is mostaccioli. Stuffed tubes are manicotti."

Reviewed Sep. 7, 2010

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

Reviewed Sep. 7, 2010

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

Reviewed Sep. 6, 2010

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

Reviewed Sep. 6, 2010

"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 Oct. 6, 2009

"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 Apr. 6, 2009

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

Reviewed Jan. 17, 2009 Edited Nov. 27, 2010

"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."

Reviewed Jan. 6, 2009

"Easy and quick to make. It was a hit with my husband."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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