Venison Mostaccioli Casserole
Description
This venison mostaccioli casserole recipe cooks venison in tomato sauce then layers in mostaccioli pasta with Parmesan and mozzarella in a casserole dish.
Ingredients
•
1 (16 ounce) package mostaccioli or medium tube pasta
•
1 tablespoon olive oil
•
1 yellow onion, chopped
•
1 pound ground venison
•
1 (15 ounce) can tomato sauce
•
1/4 teaspoon dried basil
•
1/8 teaspoon garlic powder
•
salt and pepper to taste
•
1/4 cup grated Parmesan cheese
•
3 cups grated Mozzarella cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mostaccoli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set pasta aside.
3
Meanwhile, heat olive oil into a skillet set over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add venison; cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in tomato sauce, basil, and garlic powder; season with salt and black pepper. Remove from heat.
4
Spoon layer of venison sauce over bottom of the prepared baking dish; sprinkle with Parmesan cheese. Add 1 layer each pasta, sauce, pasta, and 1/2 mozzarella cheese. Repeat layers with remaining pasta, sauce, and mozzarella, ending with mozzarella. Cover the dish with aluminum foil.
5
Bake in preheated oven for 20 minutes. Remove foil; bake until cheese topping is light gold, about 10 minutes more.