Cheesy Mostaccioli

I found this recipe in an old Pampered Chef cookbook.  I was looking for easy meals to cook.  I took their recipe and made a few changes.  My 5 year old liked it a lot and even asked for it for lunch the next day.  I call that a hit!  It makes a lot, so be prepared to either half the recipe or freeze some (i opted to freeze about half of it in single serving sizes).  When I first got this recipe I went to the store to look for "mostaccioli" pasta....nothing.  I went home and did some research and it's what they call any pasta that is similar to penne.

1 (16 ounce) package mostaccioli (penne) pasta, uncooked
1 1/2 lbs ground beef
1 (28 ounce) jar *spaghetti sauce
1 (11 ounce) can condensed cheddar cheese soup
black pepper to taste
1-1 1/2 teaspoon dried Italian seasoning
2 1/2 cups shredded mozzarella cheese, divided
1/2 c Parmesean cheese, shredded

Directions

Prepare the pasta according to the package directions; rinse and drain.

In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.

Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.

In a 4 quart baking dish, mix together the pasta, sauce, and 2 cups mozzerella cheese.

Sprinkle remaining mozzerella cheese and the Parmesean cheese over the top.

Bake at 350° for 40 minutes or until heated through.

*when I was at the store I accidentally picked up a jar of no sugar added spaghetti sauce.  I used it in this recipe.  Before cooking it I tasted the sauce and it was kind of bitter.  I didn't make any additions to it though.  Just baked it and the taste was great.

Note: Make ahead instructions--To freeze: Complete recipe but stop before baking. Seal with foil or place in a zip top bag. Freeze.  To serve: Thaw in fridge overnight. Bake as directed.