Friday, June 3, 2011

The Ultimate Spaghetti

I am so making this for dinner tonight. Only ... I'm substituting the mostaccioli with spaghetti. It's going to be yummy and make me smile. Like this :D

Mostaccioli Casserole Recipe 25 25 50


  • 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


  • 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-in. x 7-in. baking dishes. Sprinkle with remaining cheese.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

Courtesy of

Mostaccioli Casserole Recipe

No comments:

Post a Comment