Mostaccioli Casserole

It's no big secret that Pat is the cook in our household.  He's home before I am, he's a rather picky eater, plus he's a great cook...so he won the job a long time ago.  Once in a while I'll venture in to the kitchen and whip something up.  That was the case tonight and I just have to share with you the recipe because you'll see just how much was left over...

That's right....not a single scoop was left!  It's not often that even master chef Pat can say that everyone is happy with the meal put on the table before them...but this recipe is a hit with all 5 of us.  And the coolest part is that it's easy to make and makes enough to feed a family of 5 twice.

If you want to try it (and I don't think you'll be disappointed), here's the recipe:

1 package (16 oz) Mostaccioli

1 lb ground beef

1 lb Jimmy Dean spicy hot pork sausage

1 c chopped onion

1 jar (26 oz) spaghetti sauce

1 can condensed cheddar soup, undiluted

3/4 tsp pepper

2 c shredded mozzarella cheese

Cook mostaccioli according to package directions.  Meanwhile, cook the beef, pork sausage, and onion over medium heat until meat is no longer pink.  Drain.  Stir in the spaghetti sauce, soup, and pepper.

Drain mostaccioli.  Add mostaccioli and 1 1/2 c cheese to meat mixture.  Transfer to two greased 11x7 baking dishes.  Sprinkle with remaining cheese.

Cover and freeze one.  Cover and bake the remaining casserole @ 350 degrees for 20 minutes.  Uncover, bake an additional 5-10 minutes until bubbly and the cheese is melted.

To cook frozen casserole:  thaw in fridge overnight.  Remove 30 minutes before baking.  Cover and bake @ 350 degrees for 50-60 minutes or until heated through and the cheese is melted.