- 6
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Ingredients
- 8 oz. dried penne pasta
- 1 can (14 oz) whole Italian style tomatoes
- 1/2 of a 6 oz. can tomato paste
- 1/4 cup dry red wine (or substitute tomato juice)
- 1/2 tsp. sugar
- 1/2 tsp. dried oregano
- 1/4 tsp. black pepper
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1/4 cup sliced pitted black olives
- 1/2 cup shredded reduced fat Mozzarella cheese
- Directions
- ● Cook pasta according to package directions and drain well.
- ● Meanwhile, in a blender container or food processor, combine undrained tomatoes, tomato paste, wine or juice, sugar, oregano, and pepper. Cover and blend until smooth, then set aside.
- ● In a large skillet, cook ground beef until brown. Drain off fat. Stir in tomato mixture and bring to a boil; reduce heat. Cover and simmer for 10 minutes.
- ● Stir in pasta and olives.
- ● Divide mixture among 6 individual casseroles.
- ● Bake, covered, in a 375 degree F oven for 15 minutes.
- or,
- ● Spoon all of mixture into a 2 quart casserole, and bake for 30 minutes.
- ● Sprinkle with cheese and bake uncovered for about 5 more minutes or until cheese is melted.
Preparation
Step 1
339 calories/serving