Mostaccioli Casserole (Oamc)

• 1 (16 ounce) package mostaccioli pasta
• 1 12 lbs ground beef
• 1 14 cups chopped green peppers
• 1 cup chopped onion
• 1 (26 ounce) jar spaghetti sauce
• 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
• 1 12 teaspoons italian seasoning
• 34 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese, divided

1. Cook mostaccioli according to package directions.
2. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.
3. Stir in the spaghetti sauce, soup, Italian seasoning and pepper.
4. Drain mostaccioli.
5. Add mostaccioli and 1 1/2 cups cheese to beef mixture.
6. Transfer to two greased 11 x 7 inch baking dishes.
7. Sprinkle with remaining cheese.
8. Cover and freeze one casserole for up to 3 months.
9. Cover and bake the remaining casserole at 350 degrees for 20 minutes.
10. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
11. To use frozen casserole: Thaw in the refrigerator overnight.
12. Remove from the refrigerator 30 minutes before baking.
13. Cover and bake at 350 degrees for 50-60 minutes or until heated through and cheese is melted.
14. Each casserole serves 6.

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

Taken from www.food.com/recipe/mostaccioli-casserole-oamc-353005 (may not work)