Easy Mostaccioli
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
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 shredded part-skim mozzarella cheese, divided
Reviews
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Easy, quick and kid approved! This was delicious and I love that you replaced traditional shredded cheddar with the soup- makes it more creamy! I made a half batch and actually did 1/2 beef and 1/2 Ital. sausage which I think enhanced the flavor. I will be making this again!
Easy and quick to make.........
Soooo yummy! Hubby and kids approved. I used Bertolli Plus Penne Pasta to make it a little healthier.
This is a great dish to take to a pot luck or reunion. It disappears fast wherever I take it.Nancy FoustVFE PA
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!