Easy Mostaccioli

Total Time Prep: 25 min. Bake: 25 min.

Yield 2 casseroles (6 servings each)

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

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.

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.

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

Recipe Creator