Mostacciolli Casserole

I found this recipe in Taste of Home Simple and Delicious magazine.

It was VERY tasty. Below is the original recipe, however I made several changes.

• I put the casserole in 3 8x8 square pans. I like the smaller size because it makes a perfect 4 servings each. It also makes it an easy way to make several meals for others.
• I added approx. a cup of sliced mushrooms and a small zucchini to add more vegetables. I sauteed these with the onions.
• Is it possible for a casserole to be TOO cheesy? When I make this again, I think I will skip adding the mozzarella cheese to the casserole itself, and just sprinkle on top. So I would say 1 cup of mozzarella cheese would be enough to sprinkle on top of the casserole pans.
  

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
1-1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning and pepper. Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).