Ingredients for Cheesy Mostaccioli
- Mostaccioli Pasta
- Ground Beef
- 24 ounces (2 jars) spaghetti sauce
- Condensed Cheddar Cheese Soup
- Ground Black Pepper
- Dried Italian Seasoning
- Mozzarella Cheese
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How to Make Cheesy Mostaccioli
- Cook 1 pound mostaccioli pasta according to package directions. Rinse and drain.
- In a large non-stick skillet, brown 1 pound ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 24 ounces (2 jars) of your favorite spaghetti sauce, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning to the skillet.
- Stir to combine and simmer for 5 minutes.
- In a large bowl, combine the cooked pasta, meat sauce, and 2 cups shredded mozzarella cheese.
- Pour the mixture into a greased 4-quart baking dish.
- Sprinkle the remaining 1 cup shredded mozzarella cheese over the top.
- Bake, uncovered, at 350°F (175°C) for 40 minutes, or until heated through and bubbly.
- For make-ahead: Cool completely, then cover tightly with foil or place in a freezer-safe zip-top bag. Freeze for up to 3 months.
- To serve: Thaw overnight in the refrigerator. Bake as directed above, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
22g
Fat
52g
Carbs
14g
