Mostaccioli Casserole (Oamc)

From TOH Simple & Delicious Jan/Feb 2009. Makes 2 casseroles: one for now, one for later.

• Ready In: 50 mins
• Serves: 12
• Yields: 2 casseroles

Ingredients

• 1 (16 ounce) package mostaccioli pasta
• 1 1⁄2 lbs ground beef
• 1 1⁄4 cups  chopped green peppers
• 1  cup  chopped onion
• 1 (26 ounce) jar  spaghetti sauce
• 1 (10 3/4ounce) can  condensed cheddar cheese soup, undiluted
• 1 1⁄2 teaspoons  italian seasoning
• 3⁄4 teaspoon pepper
• 2  cups  shredded part-skim mozzarella cheese, divided

Directions

1. 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.
2. 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.
3. 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.
4. Each casserole serves 6.