Venison Mostaccioli Casserole
I do find that this dish seems to taste better with a little bit larger pasta that can really carry the meat sauce but that's just my opinion.
Recipe Summary Venison Mostaccioli Casserole
Have a freezer full of venison? This wholesome recipe is perfect for using your pre-packaged ground venison meat. My three and six-year-olds love it, and it isn't gamey tasting at all!!Ingredients | Mostaccioli Recipe No Meat1 (16 ounce) package mostaccioli or medium tube pasta1 tablespoon olive oil1 yellow onion, chopped1 pound ground venison1 (15 ounce) can tomato sauce¼ teaspoon dried basil⅛ teaspoon garlic powdersalt and pepper to taste¼ cup grated Parmesan cheese3 cups grated Mozzarella cheeseDirectionsPreheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.Info | Mostaccioli Recipe No Meatprep: 20 mins cook: 1 hr 3 mins total: 1 hr 23 mins Servings: 8 Yield: 8 servings
TAG : Venison Mostaccioli CasseroleMeat and Poultry Recipes, Game Meats, Venison,
