Easy Mostaccioli Recipe

4.5 27 30
Easy Mostaccioli Recipe
Easy Mostaccioli Recipe photo by Taste of Home
Publisher Photo

Easy Mostaccioli Recipe

Read Reviews
4.5 27 30
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Directions

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.
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.
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

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.

  • 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
  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

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Reviews forEasy Mostaccioli

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Medic 716 User ID: 4089259 269099
Reviewed Jul. 7, 2017

"easy and quick to make........."

MY REVIEW
Mamacheese2004 User ID: 2528734 263266
Reviewed Mar. 9, 2017

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

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!"

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