Venison Mostaccioli Casserole

7
IronChefLaurie 2

"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!!"
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Ingredients

1 h 23 m servings 417 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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.

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 sp...

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...

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 tas...

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 ...

i did this exactly according to recipe except i used gluten free pasta. and it seemed to be way lacking in sauce. so I'm wondering, does the gluten free make a difference? maybe only one 8 oz pk...

This recipe is awesome! I make it just the way it said too. Making it again tonight.