Easy Mostaccioli

• 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 shredded part-skim mozzarella cheese, divided

1. Preheat oven to 350u0b0. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper.
2. Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese.
3. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
4. Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake, covered, 50-60 minutes or until a thermometer reads 165u0b0.

mostaccioli, ground beef, green pepper, onion, spaghetti sauce, cheddar cheese soup, italian seasoning, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/easy-mostaccioli/ (may not work)