Venison Mostaccioli Casserole

Ingredients

• 1 pound ground venison
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) package mostaccioli pasta
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook the venison, onion, garlic, Italian seasoning, basil, salt, and pepper until the venison is browned and cooked through, about 10 minutes.
3. Stir in the tomato sauce and diced tomatoes. Simmer for 5 minutes.
4. Meanwhile, cook the mostaccioli in a large pot of boiling salted water until al dente. Drain.
5. In a 9x13 inch baking dish, combine the cooked mostaccioli with the venison mixture. Sprinkle with mozzarella and Parmesan cheeses.
6. Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.

Interesting Facts

• Venison is a type of game meat, typically coming from deer.
• Mostaccioli is a type of tube-shaped pasta similar to penne.
• This dish is a great way to use up leftover cooked venison.