My Own Pasta Bake

My Own Pasta Bake
My Own Pasta Bake

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • 8

    ounces dried penne

  • 1

    14-ounce can whole Italian-style tomatoes, undrained

  • 1/2

    of 6-ounce can (1/3 cup) Italian-style tomato paste

  • 1/4

    cup tomato juice

  • 1/2

    teaspoon sugar

  • 1/2

    teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano

  • 1/4

    teaspoon black pepper

  • 1

    pound lean ground beef

  • 1/2

    cup chopped onion (1 medium)

  • 1/4

    cup sliced pitted ripe olives

  • 1/2

    cup shredded reduced-fat mozzarella cheese (2 ounces)

Directions

1.Cook pasta according to package directions. Drain; set aside. 2.Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano (if using), and pepper. Cover and blend or process until smooth. Set aside. 3.In a large skillet cook ground beef and onion over medium-high heat until meat is brown. Drain off fat. Stir in tomato mixture. Bring boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano (if using), and olives. 4.Divide the pasta mixture among size 10-to 12-ounce casseroles. Bake, covered, in a 375 degree oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole. Bake covered, for 30 minutes.) Sprinkle with mozzarella cheese. Bake uncovered, about 5 minutes more or until cheese is melted.

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