A Longtime favorite - Velveeta Mostaccioli

Today, I thought I would share a dish that has been a family favorite for a very long time. It is Velveeta Mostaccioli. It really is a simple dish to make! 

Velveeta Mostaccioli
1 1/2 lb. lean ground beef
1 green pepper, diced
1 medium onion, diced
1 T. minced garlic
1 T. basil pesto
1 can (28 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 lb. box mostaccioli
1lb. block Kraft Velveeta cheese

Directions 

Brown hamburger, drain fat. Add onion and pepper, cook until onion is translucent.

Add pesto, garlic, tomato sauce, tomato paste and diced tomatoes to meat.

Simmer sauce until the mostaccioli is cooked according to directions. Drain.

In a 9 x 13 inch pan, layer: Meat sauce, Mostaccioli, Sliced velveeta cheese. Repeat. 

Bake at 350 ° for 20-30 minutes or until heated through. Let stand for 5 minutes before serving. 

Add Parmesan cheese to each serving, if desired. Makes 10-12 servings. 

Leftovers (if there are any)...are just as good the next day!

Note - If the cheese is getting too brown lay an aluminum foil sheet over it for the remaining bake time.

Shortcuts for the busy cook!

• Use 2 jars/cans of your favorite spaghetti sauce instead of pesto, garlic and tomato ingredients.
• Use frozen pepper/onion mix - just microwave, drain and add to meat.
• Buy Velveeta slices instead of slicing your own...you might want to add double layers to get the great cheesy flavor you get when you slice your own from the block.