So good! We licked our plates clean for this one!

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Ground Beef Cooked Slowly For many years, our family has enjoyed making mostaccioli. On those long, cold days when you just want to eat something that will warm your soul, this spaghetti recipe is ideal. Immigrants from Italy brought their cherished recipes to the Midwest, where they were expertly combined with regional specialties to create mostaccioli. A wonderful, simple, and flavorful dinner is born when you put this dish in a slow cooker and let the flavors simmer for hours. This recipe brings back fond memories of Sundays spent at Grandma’s home, when the comforting scent of sizzling cheese and simmering sauce wafted through the air.
Crisp green salad and buttery garlic bread are the perfect accompaniments to this entrée. The salad’s brightness is a welcome contrast to the heavy pasta, and the garlic bread is ideal for soaking up the sauce’s taste. Steamed green beans or a basic vegetable medley would provide a colorful and nutritious side dish that would round out the dinner.
PAID LISTING

Makes 6 servings of ground beef mostaccioli in a slow cooker.

What You Need:

ground beef, one pound
Chopped onion, one medium-sized
2 minced garlic cloves
One sliced green bell pepper
One jar of marinara sauce, measuring 24 ounces
One can of chopped tomatoes (15 oz.)
dried oregano, 1 teaspoon
dried basil, 1 teaspoon
1/4 teaspoon of salt
one-half teaspoon of black pepper
Uncooked mostaccioli pasta, 2 cups
Tossed mozzarella cheese, 2 cups
1/4 cup of Finely grated Parmesan