READY IN ABOUT 1½ hrs

Venison Mostaccioli Casserole

Read Reviews (5)

"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!!" — IronChefLaurie

Directions

Preheat 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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 3 mins
READY IN 1 hr 23 mins

Reviews More Reviews

Jan 20, 2009

I've made this recipe at least 6 times since I found it on-line. I used Venison the first time but now use ground combo Beef/Pork . Wonderful.

—TINCANRANCH

See full review »

Oct 13, 2009

I've never liked the taste of vinsion and usually refuse to eat it, but this recipe was to die for! I made a few minor changes: instead of using tomato suace, i used a jar of Ragu traditional spaghetti sauce. I didn't have basil on hand, so i used 1/4 tsp. of oregano instead. I also used 1/4 lb of ground beef mixed in with the venison meat to cut the gamey taste. It was awesome! It went so fast too. Serve with garlic bread and it's a meal fit for a king!

—angelavan22

See full review »

8 Ratings

Jul 11, 2011

It was OK. Next time, if I make it again, I'll just mix up the noodles and meat mixture and top it with the cheeses. I don't understand the layering and it just didn't work for me. The flavor is OK. Tastes kind of Italian, which I'm not crazy about.

—CRUZZZA

See full review »

Feb 16, 2011

Quick, easy and inexpensive dish with great flavor! Next time I would use less noodles and more sauce. I ended up putting some spaghetti sauce in it to make it a little saucier to suit our tastes and it was great. My husband wants me to make this for deer camp this year!

—Country Cook

See full review »

Mar 21, 2011

We have a freezer full of venison, so I am always looking for new ideas. I used 12 ounces of wheat penne and 1 1/2 cans of tomato sauce. Even though I used less pasta/more sauce it was still a little dry.

—BrendaLynn

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Hilary's Wild Venison Casserole

Hunter's Venison Casserole

From-Scratch Venison Stroganoff

Baked Spaghetti with Venison

J.W.'s Pepper and Mozzarella Casserole

Mom's Venison Barbeque Sauce

Raspberry Venison Skillet

Baked Ziti Casserole

Savory Venison Meatloaf

Johnny Marzzetti with Ground Venison

Nutrition

Calories
417 kcal
21%

Carbohydrates
47.6 g
15%

Cholesterol
70 mg
23%

Fat
11.9 g
18%

Fiber
3.1 g
13%

Protein
30.7 g
61%

Sodium
657 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Venison Mostaccioli Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 417
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
** Saturated Fat 5.8g 29 %
Cholesterol 70mg 23 %
Sodium 657mg 26 %
Potassium 480mg 13 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 3.1g 13 %
Protein 30.7g 61 %
** Sugars 5.7g
Vitamin A 8 %
Vitamin C 10 %
Calcium 49 %
Iron 39 %
** Thiamin 12 %
Niacin 68 %
** Vitamin B6 20 %
** Magnesium 20 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.