| | Pasta | | Cheesy Mostaccioli Casserole (print) | | Provided By: Kerry | | Description: Recipe makes 2, one to freeze. Cut in half to only make one | | Ingredients | 2 boxes Mostaccioli Pasta
3 lbs. ground beef
2 cans condensed cheddar cheese soup
2 jars (26 oz each) spaghetti sauce
3 tsp. Italian Seasoning
1 1/2 tsp. pepper
4 cups shredded mozzarela cheese, divided | | Directions | Preheat oven to 350
Cook noodles to Al Dente.
Meanwhile brown ground beef and drain (use large pot).
Add spaghetti sauce, cheese soup (undiluted), italian seasoning and pepper to meat, heat until melted and blended.
Divide noodles into two 9x13 pans.
Divide sauce mixture over noodles.
Add about 1 1/2 cups of cheese to each pan, and gently mix together.
Top both with the remaining cheese, cover and bake 1 pan for about 40 min. or until bubbly and cheese is melted.
Cover remaining pan and freeze. - To cook later: thaw pan in fridge overnight, remove from fridge 30 min prior to cooking. Cooking time will be slightly longer due to the dish being cold. | | Notes | | |
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