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Mostaccioli Casserole Recipe

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This recipe for Mostaccioli Casserole, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Manion


1/2 pound ground beef
1/2 pound ground sweet Italian sausage
1 green pepper, diced
1 yellow onion, diced
1 32 ounce jar spaghetti sauce
1 8 ounce can tomato sauce
1 cup water
16 ounces mostaciolli pasta, cooked for 8 minutes and drained
16 ounces shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese

Preheat oven to 350 degrees.
Heat a large skillet over medium heat and add meat, green pepper and onion. Cook until meat has browned. If necessary, pour off excess grease.
Stir in spaghetti sauce, tomato sauce and water.
Bring to a boil and simmer for 5 minutes.
Pour one cup of the sauce onto the bottom of a 9x13 baking dish.
Top with half of the pasta.
Layer 2 cups of the mozzarella and all of the parmesan on top of the pasta.
Top with 2 cups of the sauce.
Layer the remaining pasta and mozzarella on top of the sauce.
Top the casserole with the rest of the sauce.
Bake uncovered for 30-45 minutes until hot and bubbly.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This can be made ahead, just completely assemble then refrigerate. You can also cover unbaked casserole with platic wrap, then foil and freeze. Thaw and bake as directed.




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