Mostaccioli Beef Casserole

I've been working on cleaning out the huge pile of magazines in the house and cleaning out the freezers and cupboards. This recipe, taken from a magazine in the pile, took items from both places. It turned out pretty tasty. A bonus being quick and easy. Don went back for thirds and for him to go back three times means it must be pretty good. I found the recipe in the March/April 2008 issue of Simple and Delicious. I didn't have mostaccioli pasta so I subbed elbow macaroni. I also through in a minced clove of garlic because well I just love garlic.

8 ounces uncooked mostaccioli

1 1/2 lbs ground beef

1 cup chopped green pepper

3/4 cup chopped onion

2 cans (8 ounces each) tomato sauce

1 jar (4 1/2 ounces) sliced mushrooms, drained

3 teaspoons chili powder

2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons butter

2 cups (8 ounces) shredded cheddar cheese

Cook the mostaccioli according to the 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 tomato suace, mushrooms, chili powder, sugar, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Drain mostaccioli; toss with butter. Spread 1/2 cup meat sauce into a greased 2 1/2 qt baking dish. Top with half of the mostaccioli, meat sauce, and cheese. Repeat layers.

Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.