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Easy Mostaccioli

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

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°.

Nutrition 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

Average Rating: 4.6875
  • Kelly
    Sep 6, 2019
    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!
  • Medic 716
    Jul 7, 2017

    Easy and quick to make.........

  • Mamacheese2004
    Mar 9, 2017

    Soooo yummy! Hubby and kids approved. I used Bertolli Plus Penne Pasta to make it a little healthier.

  • _nlfPA
    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

  • lmb123
    Jan 10, 2016

    Great, easy to make, crowd pleaser!

  • pajamaangel
    Oct 29, 2015

    Quick and delicious

  • lepleyracing
    Jun 12, 2014

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

  • pbreus
    Dec 31, 1969

    Delicious !! My family loves it.

  • katlaydee3
    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!

  • kclarke123
    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!!!!!

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