Baked Cheesy Mostaccioli

Name: Baked Cheesy Mostaccioli
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 3 cups uncooked mostaccioli; 1 pound ground beef; 2 Johnsonville® Mild Italian Sausage Links, casings removed; 1 small onion, chopped; 1/2 cup chopped green pepper; 1/2 cup chopped sweet red pepper; 1/2 cup chopped fresh mushrooms; 1 garlic clove, minced; 1 can (15 ounces) crushed tomatoes; 2 cans (8 ounces each) tomato sauce; 1 tablespoon Italian seasoning; 1/2 teaspoon sugar; 2 cups shredded cheddar cheese, divided

My friends and family often request this family favorite. Because the sauce works well with several Italian meals, I make a large batch to use for weekday dinners or last-minute company. —Dayna Brohm, Gold Canyon, Arizona

Ingredients

3 cups uncooked mostaccioli
1 pound ground beef
2 Johnsonville® Mild Italian Sausage Links, casings removed
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
2 cans (8 ounces each) tomato sauce
1 tablespoon Italian seasoning
1/2 teaspoon sugar
2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain.
Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend.
Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Originally published as Baked Cheesy Mostaccioli in Holiday & Celebrations Cookbook 2016