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Midwest Mostaccioli Casserole

AI illustration of midwest mostaccioli casserole.

Midwest mostaccioli casserole layers pasta and a ground beef, tomato, onion, and green pepper sauce with cheddar cheese. A comforting baked pasta dinner.

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More recipes to try: Easy Instant Pot Lasagna · Pancetta Pasta (Pasta Alla Zozzona) · Creamy Feta Tomato Pasta

Midwest Mostaccioli Casserole

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Ingredients Method

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 1 16 ounce can diced tomatoes
  • 1 tsp garlic powder
  • 1 12 oz can tomato paste
  • 1 cup water
  • 1 tsp sea salt
  • ¼ tsp pepper
  • ½ tsp oregano
  • 16 ounce package mostaccioli cooked and drained
  • 16 ounces cheddar cheese shredded

Method
 

  1. Brown meat, onion and green pepper.
  2. Add remaining ingredients except the cheese
  3. Turn half into a buttered 2 quart casserole dish. Top with half of the cheese. Add remaining mostaccioli.
  4. Bake at 350 degrees for 25 minutes. Top with the remaining cheese. Bake 5 more minutes.

A little help with the cheese layer: An OXO box grater with a removable zester makes it easy to shred the cheddar for this hearty pasta casserole. Have it ready before assembling the dish so you can scatter it evenly over the top. The bubbly cheese is part of the whole cozy-dinner situation.

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