Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mostaccoli 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.
Meanwhile, heat olive oil into 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.
Spoon layer of venison sauce over bottom of the prepared baking dish; sprinkle with Parmesan cheese. Add 1 layer each pasta, sauce, pasta, and 1/2 mozzarella cheese. Repeat layers with remaining pasta, sauce, and mozzarella, ending with mozzarella. Cover the dish with aluminum foil.
Bake in preheated oven for 20 minutes. Remove foil; bake until cheese topping is light gold, about 10 minutes more.
