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Categories:
mostaccioli pasta ground beef green peppers onion spaghetti sauce Cheddar cheese soup Italian seasoning pepper Mozzarella cheese
Viewed: 30 - Published at: 2 years agoIngredients
- 1 (16 ounce) package mostaccioli pasta
- 1 12 lbs ground beef
- 1 14 cups chopped green peppers
- 1 cup chopped onion
- 1 (26 ounce) jar spaghetti sauce
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
- 1 12 teaspoons italian seasoning
- 34 teaspoon pepper
- 2 cups shredded part-skim mozzarella cheese, divided
Method
- Cook mostaccioli according to package directions.
- Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.
- Stir in the spaghetti sauce, soup, Italian seasoning and pepper.
- Drain mostaccioli.
- Add mostaccioli and 1 1/2 cups cheese to beef mixture.
- Transfer to two greased 11 x 7 inch baking dishes.
- Sprinkle with remaining cheese.
- Cover and freeze one casserole for up to 3 months.
- Cover and bake the remaining casserole at 350 degrees for 20 minutes.
- Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
- To use frozen casserole: Thaw in the refrigerator overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.
- Each casserole serves 6.
