A simple wheat sandwich bread that is suitable for children, made even simpler if you have a mixer with a dough hook. Even my picky child eats the crust!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 3 mins |
| Total Time: | 1 hr 23 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package mostaccioli or medium tube pasta
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 pound ground venison
- 1 (15 ounce) can tomato sauce
- ¼ teaspoon dried basil
- ⅛ teaspoon garlic powder
- salt and pepper to taste
- ¼ cup grated Parmesan cheese
- 3 cups grated Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
- Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
- Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 608 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made this using fusilli pasta because that’s what I had, and instead of layering it I mixed it all together. It was perfect! My husband who loves pasta dishes, but is very hard to please, even liked it! Definitely will be making this again!
Loved using chopped venison. The only thing I changed was I added a chopped red pepper with the onions. And at the suggestions of other people, I added more sauce…used a 24 ounce jar instead of the recommended 15 ounce.
Not a bad recipe. Definitely needed more sauce and less noodles. I used penne since that’s what I keep on hand and it definitely had a high noodle to meat ratio. I plan to add more tomato sauce and mix the noodles and meat next time instead of the layering.
normally made with sausage, the venison brought a more earthy flavor. perfect for the incoming fall/hunting seasons
I made it according the recipe. My wife and I both enjoyed it.
This was wonderful… easy and reheats well. I added more tomato sauce… just personal preference
I made this after my dad got a deer. I couldn’t detect a gamey taste, and I didn’t change anything. I think next time I’ll mix it all together instead of layers. Thanks for sharing!
Try changing the spice pallette on this dish. Used cumin and turmeric, also substituted whole wheat rotini, mixed mozzarella, cheddar and swiss cheeses, and added one 15oz can of pinto beans. Instant hit in our house.
i did this exactly according to recipe except i used gluten free pasta. and it seemed to be way lacking in sauce. so I’m wondering, does the gluten free make a difference? maybe only one 8 oz pkg would have been better…
This recipe is awesome! I make it just the way it said too. Making it again tonight.
It was OK. Next time, if I make it again, I’ll just mix up the noodles and meat mixture and top it with the cheeses. I don’t understand the layering and it just didn’t work for me. The flavor is OK. Tastes kind of Italian, which I’m not crazy about.
We have a freezer full of venison, so I am always looking for new ideas. I used 12 ounces of wheat penne and 1 1/2 cans of tomato sauce. Even though I used less pasta/more sauce it was still a little dry.
Quick, easy and inexpensive dish with great flavor! Next time I would use less noodles and more sauce. I ended up putting some spaghetti sauce in it to make it a little saucier to suit our tastes and it was great. My husband wants me to make this for deer camp this year!
I’ve never liked the taste of vinsion and usually refuse to eat it, but this recipe was to die for! I made a few minor changes: instead of using tomato suace, i used a jar of Ragu traditional spaghetti sauce. I didn’t have basil on hand, so i used 1/4 tsp. of oregano instead. I also used 1/4 lb of ground beef mixed in with the venison meat to cut the gamey taste. It was awesome! It went so fast too. Serve with garlic bread and it’s a meal fit for a king!
I’ve made this recipe at least 6 times since I found it on-line. I used Venison the first time but now use ground combo Beef/Pork . Wonderful.