Venison Mostaccioli Casserole

This venison mostaccioli casserole recipe cooks venison in tomato sauce then layers in mostaccioli pasta with Parmesan and mozzarella in a casserole dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 417 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 1 yellow onion, chopped
• 1 (15 ounce) can tomato sauce
• 1 pound ground venison
• 1 (16 ounce) package mostaccioli or medium tube pasta
• 3 cups grated Mozzarella cheese
• 0.25 cup grated Parmesan cheese
• 0.125 teaspoon garlic powder
• 0.25 teaspoon dried basil

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Step 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.

Step 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.

Step 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.

Step 5

Bake in preheated oven for 20 minutes. Remove foil; bake until cheese topping is light gold, about 10 minutes more.