Photo: Eaters Collective
Venison Mostaccioli Casserole
10 ingredients
20 min + 1 hr 3 min
8 servings
openrecipes
"Have a freezer full of venison? This wholesome recipe is perfect for using your pre-packaged ground venison meat. My three and six-year-olds love it, and it isn't gamey tasting at all!!"
Estimated Nutrition (whole recipe, rough)
769
Calories
57g
Protein
32g
Fat
62g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 3 cups grated Mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes