The Shady Porch: A Longtime favorite - Velveeta Mostaccioli


A Longtime favorite - Velveeta Mostaccioli

I'm sharing a  dish that has been a family favorite for a very long time. It make look hard to make but looks are deceiving. This Velveeta Mostaccioli recipe comes together really quick and it is so worth making too! Yum-O! I'm sure it will be a favorite at your house too. 

Velveeta Mostaccioli recipe pasta casserole onedish
Leftovers (if there are any)...are just as good the next day!

Velveeta Mostaccioli
1 1/2 lb. lean ground beef
1 green pepper, diced
1 medium onion, diced
1 T. minced garlic
1 T. basil pesto
1 can (28 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 lb. box Mostaccioli

1lb. block Velveeta cheese

Brown hamburger, drain fat. Add onion and pepper, cook until onion is translucent.
Add pesto, garlic, tomato sauce, tomato paste and diced tomatoes to meat.
Simmer sauce until the Mostaccioli is cooked according to directions. Drain.
In a 9 x 13 inch pan, layer: Meat sauce, Mostaccioli, Sliced Velveeta cheese. Repeat. 
Bake at 350 ° for 20-30 minutes or until heated through. Let stand for 5 minutes before serving. 
Add Parmesan cheese to each serving, if desired. Makes 10-12 servings. 

Note - If the cheese is getting too brown lay an aluminum foil sheet over it for the remaining bake time.

Shortcuts for the busy cook!
  • Use 2 jars/cans of your favorite spaghetti sauce instead of pesto, garlic and tomato ingredients.
  • Use frozen pepper/onion mix - just microwave, drain and add to meat.
  • Buy Velveeta slices instead of slicing your might want to add double layers to get the great cheesy flavor you get when you slice your own from the block.
Velveeta Mostaccioli recipe pasta casserole onedish
A Longtime favorite - Velveeta Mostaccioli

If you like one dish meals you will love the
 Double Crust Pizza Casserole, Chicken Dumpling Casserole and Shepherd's Pie