Community Pick
Cheesy Mostaccioli
"This recipe is from an old Pampered Chef cookbook. Simple and something my kids will eat. Freezes well. See note for OAMC instructions."
photo by Billy Green
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
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10
ingredients
- 1 (16 ounce) package mostaccioli pasta, uncooked
- 1 1⁄2 lbs ground beef
- 1 (28 ounce) jar spaghetti sauce
- 1 (11 ounce) can condensed cheddar cheese soup
- 1 teaspoon ground black pepper
- 1 - 1 1⁄2 teaspoon dried Italian seasoning
- 3 cups shredded mozzarella cheese, divided
directions
- Prepare the pasta according to the package directions; rinse and drain.
- In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.
- Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.
- In a large bowl, mix together the pasta, sauce, and 2 cups cheese.
- Transfer mixture to a greased 4-quart baking dish.
- Sprinkle remaining 1 cup cheese over the top.
- Bake at 350° for 40 minutes or until heated through.
- Note: OAMC instructions--To freeze: Complete recipe through step 6. Seal with foil or place in a zip top bag. Freeze.
- To serve: Thaw in fridge overnight. Bake as directed.
Questions & Replies
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What is OAMC?
Reviews
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This is AWESOME!!!! It's also SO easy to make! I used extra lean ground sirloin to cut down a bit of the fat in the meat and I added 2 small cans of sliced mushrooms. Other than that, I made the recipe exactly as directed and it turned out FANTASTIC!! I tripled up the recipe and served it for a party and ended up giving the recipe to 5 or 6 people! Hubby and kids also love it!! It's a definite keeper ;o) Thanx ratherbeswimmin' -
A great kid and adult friendly recipe. My 1 year old ate his little heart out. I did forget to put the cheese on top, but I honestly didn't miss it. Thank you for sharing this recipe. -
My girls absolutely love this. As cheese lovers we added 1 cup of provolone this will definitely be one of the favorites A!
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This is a favorite in my family. For a slight kick, I use Nacho Cheese Soup rather than Cheddar.
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Very very simple pasta dish for a busy week night dinner. I served this with a salad. Hubby and kids really enjoyed this. I doubled this recipe, and put the other half in a 13x9 foil utility pan and covered it tightly with heavy duty aluminum foil to put in the freezer for another time. All I will have to do is take it out, let it thaw, and throw it in the oven to bake.
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Tweaks
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I have been using this recipe for years, my pampered chef book is dated 1995. It is very good, the only thing I do different is use italian sausage instead of ground beef. It does make alot.
