1 package (16 ounces) mostaccioli, uncooked
1 cup green pepper, coarsely chopped
1½ pounds ground beef
1½ teaspoons Italian seasoning
¾ teaspoon pepper
1 jar (28 ounces) spaghetti sauce
1 can (10¾ ounces) condensed cheddar cheese soup
2 cups (8 ounces) shredded mozzarella cheese, divided
Preheat oven to 350 degrees. Spray a 9x13 baking dish and set aside.
Cook mostaccioli according to package directions; drain. Coarsely chop bell pepper and onion. Cook and stir ground beef, bell pepper and onion over medium heat 10 -12 minutes or until beef is no longer pink.; drain. Stir in seasonings. Add spaghetti sauce and soup; mix well. Combine mostaccioli, meat sauce and 1½ cups of the mozzarella cheese; mix well. Put in 9x13 baking dish; cover with foil. Bake for 35 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, 10 minutes or until thoroughly heated.
Ways I saved money:
I used a box of penne pasta, which I had bought on sale
I used an inexpensive canned pasta sauce - Hunt's Traditional Spaghetti Sauce.
I used store-brand cheese and seasoning.
I used a coupon on the cheddar cheese soup.
Changes I made:
I used a full cup of mozzarella for the topping.