Tuesday, December 9, 2008

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.

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