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Mostaccioli Casserole

 Mostaccioli Casserole
This tasty beef casserole is very simple to make and has wonderful old-fashioned goodness that draws compliments. Try it soon for a popular, satisfying supper.—Barbara Leeds, Northville, Michigan
4 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 2 cups uncooked mostaccioli
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 2 tablespoons chopped onion
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 cup shredded Colby cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Stir in the soup, tomato sauce, oregano and
  • salt.
  • Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt.
  • baking dish; top with cheese. Bake, uncovered, at 350° for 30-35
  • minutes or until heated through. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 423 calories, 13 g fat (6 g saturated fat), 62 mg cholesterol, 1,124 mg sodium, 46 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Mostaccioli Casserole (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.