For a richer flavor, consider adding a splash of red wine to the venison sauce while it simmers. If you prefer a spicier casserole, add a pinch of red pepper flakes to the venison sauce. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Venison Mostaccioli Casserole
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS57
Transform your ground venison into a comforting and satisfying casserole. Layers of perfectly cooked mostaccioli pasta, rich venison ragu, and a blanket of melted mozzarella create a dish the whole family will adore. Say goodbye to gamey flavors and hello to pure deliciousness!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol70 mg
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Fiber3 g
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Protein31 g
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Saturated Fat6 g
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Sodium608 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
02
StepFill a large pot with lightly salted water and bring to a rolling boil. Stir in mostaccioli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set pasta aside.
03
StepMeanwhile, heat olive oil in a skillet set over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add venison; cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in tomato sauce, basil, and garlic powder; season with salt and black pepper. Remove from heat.
04
StepSpoon a layer of venison sauce over the bottom of the prepared baking dish; sprinkle with Parmesan cheese. Add 1 layer each of pasta, sauce, pasta, and 1/2 the mozzarella cheese. Repeat layers with remaining pasta, sauce, and mozzarella, ending with mozzarella. Cover the dish with aluminum foil.
05
StepBake in preheated oven for 20 minutes. Remove foil; bake until cheese topping is light gold, about 10 minutes more.
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Veronica Mueller
Jun 19, 2025I used penne pasta instead of mostaccioli and it worked great.
Haley Schowalter
Jun 3, 2025I added some chopped mushrooms to the sauce and it was delicious!
Francisco Green
Mar 11, 2025A fantastic recipe and perfect for a chilly winter evening. Hearty and delicious!
Micheal Jacobson
Mar 4, 2025Easy to follow and the casserole turned out perfectly.
Abbie Oconnell
Jan 24, 2025This was a great way to use up some ground venison I had in the freezer! My family loved it.
Joany Damore
Dec 3, 2024The venison flavor wasn't overpowering at all. Even my picky eaters enjoyed it!