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Mozechilli Casserole

Mozechilli Casserole

LaDonna Reed

A tasty, quick and easy recipe for cooks on the go.

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Nutrition

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  • Calories:
  • 1040 kcal
  • 52%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 109.7g
  • 35%
  • Protein:
  • 50.9 g
  • 102%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 1239 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.
  3. Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.
  4. Bake in preheated oven for 25 minutes.
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Reviews

MPMommy
52
8/20/2007

I thought it was good, as did my husband. My 18m old daughter loved it! I made a few subs based on what I had on hand (ie: 12oz tri-color rotini, 24oz jar spaghetti sauce) and I added some chopped onion and garlic powder to the meat, and it came out fine. Maybe a little dry, but still good. Perhaps next time I'll cover with foil for 15-20 minutes, then uncover for the last few minutes. I think I'll make it again! Oh - I also recommend spraying the baking dish with non-stick spray to ease clean up.

GREEBO
22
11/7/2005

I made a few changes, I used ricotta cheese in the middle and spaghetti for the pasta. A new favorite for me and my husband. So good and so easy to do!

Michelle
20
12/30/2008

Very good as written. Quick, filling, and pleasing. Add a tossed salad and garlic toast for a great and easy meal. I've used ham, pepperoni, sausage as meat variations; used ricotta, cottage cheese, mild cheddar for cheese variations; and salsa for sauce variations. A handy go-to recipe. Thanks for the idea and inspiration LaDonna!