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
Can you freeze Easy Mostaccioli?
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, until a thermometer reads 165°, 50-60 minutes.
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
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1Preheat 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.
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2Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese.
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3Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
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