adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Venison Mostaccioli Casserole
0 Likes
Prep Time:
20 minutes
Cook Time:
63 minutes
Total Time:
83 minutes
Savory venison and onion tomato sauce with basil and garlic, layered with mostaccioli, Parmesan, and Mozzarella, baked to bubbly perfection.
Ingredients:
  • 1 (16 ounce) package mostaccioli or medium tube pasta
  • 1 yellow onion, chopped
  • 1 pound ground venison
  • 1 (15 ounce) can tomato sauce
  • 0.25 teaspoon dried basil
  • 0.125 teaspoon garlic powder
  • 0.25 cup grated Parmesan cheese
  • 3 cups grated Mozzarella cheese
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and lightly grease a 9x13 inch baking dish.
  • 1. Boil a large pot of lightly salted water. Cook the pasta until al dente, around 8 to 10 minutes. Drain and set aside.
  • Heat olive oil in a skillet over medium-high heat. Sauté the onion until soft and translucent, for about 5 minutes. Add venison and cook until crumbled and no longer pink, for about 10 minutes. Drain if needed, then mix in tomato sauce, basil, and garlic powder. Season with salt and pepper to taste, then remove from heat.
  • Create delicious layers in the casserole dish: start with a spoonful of venison sauce, sprinkle with Parmesan cheese, add a layer of cooked pasta, then repeat with sauce, pasta, and half of the Mozzarella. Continue layering until all ingredients are used, finishing with a generous Mozzarella layer. Cover the dish with aluminum foil before baking.
  • Bake in a hot oven for 20 minutes. Uncover and continue baking until the cheese topping turns a light golden color, approximately 10 more minutes.

Similar Recipes