- Author: Cindy Schumacher
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Category: Main Dish, Beef, Pasta
- Original Air Date: September 18, 2019
1 package (16 oz.) mostaccioli
1½ pounds ground beef
1¼ cups chopped green pepper
1 cup chopped onion
1 jar (26 oz.) spaghetti sauce
1 can (10¾ oz.) condensed cheddar cheese soup
1½ tsp. Italian seasoning
1 tsp. pepper
2 cups (8 oz.) shredded 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 spaghetti sauce, soup, Italian seasoning, and pepper.
Drain the mostaccioli. Add the mostaccioli and 1½ cups cheese to the 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 for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly and cheese is melted.
To use the frozen casserole, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until heated through and cheese is melted.