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Ingredients

• ✓ medium tube pasta
• mostaccioli
• olive oil
• onion
• ground venison
• tomato sauce
• basil
• garlic powder
• salt
• pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake in preheated oven for 20 minutes. Remove foil; bake until cheese topping is light gold, about 10 minutes more.

By IronChefLaurie