Mostaccioli Casserole

**This was an okay dish not sure if its one of our faves or if we'll ever make it again but the hubby loved it.**

Ingredients:

• 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 (8 ounces) shredded mozzarella cheese, dividid

Directions:

1. Cook mostaccioli according to package 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 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 11 x 7 inch baking dishes. Sprinkle with remaining cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubble and cheese is melted. 

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees or until heated through and cheese is melted.