Mostaccioli Casserole

We had this on Sunday after church. I just like pasta (except not spaghetti) so that's why we tried this one. Also I liked that it made 2 casseroles, so I could put one in the freezer for them while I'm gone. It's from S&D Jan/Feb 2009.

Mostaccioli Casserole
1 pkg (16 oz) mostaccioli (I used Ronzoni Smart Taste penne rigate, because it looked almost like mostaccioli but with lines, and had more fiber and calcium than plain pasta)
1 1/2 lbs ground beef
1 1/4 cups chopped green pepper (I left this out)
1 cup chopped onion
1 jar (26 oz) spaghetti sauce
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 1/2 tsp italian seasoning
3/4 ts pepper
2 cups shredded mozzarella cheese, divided

Cook pasta according to pkg 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 spaghetti sauce, soup, italian seasoning and pepper. Drain pasta. Add pasta and 1 1/2 cups cheese to beef mixture. Transfer to two greased 11x7 in baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole @ 350 for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly and cheese is melted. To use frozen casserole: thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 for 50-60 minutes or until heated through and cheese is melted. Yield: 2 casseroles, 6 servings each.

So anyway this was very easy. It's pretty hard to mess up a pasta dish like this, I think. Of course Nathan was not interested but the other two kids ate theirs. Steve and I had the leftovers yesterday at work. So it's a keeper. Not that it's really a unique recipe, but it was yummy. The cheddar cheese soup, although an unhealthy addition, was tasty. We had this with garlic bread as well.