Ingredients:
- 8 ounces packaged dried mostaccioli or cavatelli
- 1 14-1/2-ounce can Italian-style tomatoes
- 1/2 of a 6-ounce can (1/3 cup) tomato paste
- 1/4 cup dry red wine or water
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 1/2 cup sliced pimiento-stuffed green olives
- 1 cup shredded mozzarella cheese (4 ounces)
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a blender container or food processor bowl combine undrained tomatoes, tomato paste, wine or water, sugar, oregano, thyme, and pepper. Cover and blend or process until smooth. Set aside.
In a large skillet cook ground beef, onion, and garlic until meat is brown. Drain fat. Stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives.
Divide the pasta mixture among six 10-ounce casseroles. Bake in a 375 degree F. oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole and bake for 30 minutes.) Sprinkle withmozzarella cheese. Bake 5 minutes more or until heated through. Makes 6 main-dish servings.
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