Mostaccioli Casserole

Recipe & Photo by: Taste of Home

Ingredients
*1 package (16 ounces) mostaccioli
*1 1/2 pounds ground beef
*1 1/4 cups chopped green pepper
*1 cup chopped onion
*1 jar (26 ounces) spaghetti sauce
*1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
*1 1/2 teaspoons Italian seasoning
*3/4 teaspoon pepper
*2 cups (8 ounces) shredded park-skim mozzarella cheese, divided

Directions
*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, sopu, Italian seasoning and pepper.
*Drain mostaccioli. Add mostaccioli and 1 1/2 cups cheese to beef mixture. Transfer to two greased pans. 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.

*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.