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Easy Mostaccioli Recipe
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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

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

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.

Directions

  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.


Reviews for Easy Mostaccioli

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
_nlfPA User ID: 1879224 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
VFE PA"

MY REVIEW
lmb123 User ID: 8692406 241500
Reviewed Jan. 10, 2016

"Great, easy to make, crowd pleaser!"

MY REVIEW
pajamaangel User ID: 1603339 235912
Reviewed Oct. 29, 2015

"Quick and delicious"

MY REVIEW
lepleyracing User ID: 1497870 107982
Reviewed Jun. 12, 2014

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

MY REVIEW
pbreus User ID: 3634730 115874
Reviewed Oct. 2, 2013

"Delicious !! My family loves it."

MY REVIEW
katlaydee3 User ID: 3741999 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!"

MY REVIEW
kclarke123 User ID: 7297008 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!!!!!"

MY REVIEW
richtercory User ID: 3843046 107981
Reviewed Apr. 29, 2012

"Delicious!"

MY REVIEW
mkem49 User ID: 3125156 175375
Reviewed Apr. 9, 2012

"Delicious. This recipe is a keeper !!"

MY REVIEW
ADoklovic User ID: 5182139 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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