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Ingredients
- 8 oz dried penne
- 1 (14oz) can whole Italian-style tomatoes
- 1/2 of 1 (6oz) can (1/3c) Italian-style tomato paste
- 1/4 c dry red wine or tomato juice
- 1/2 t sugar
- 1/2 t dried oregano, crushed or 2 t snipped fresh oregano
- 1/4 t black pepper
- 1 # lean ground beef
- 1/2 c chopped onion
- 1/2 c slice pitted ripe olives
- 1/2 c shredded reduced-fat mozzarella cheese (2oz)
Details
Servings 6
Preparation
Step 1
1. Preheat oven to 375 degrees, Cook pasta according to package directions. Drain well.
2. Meanwhile, in blender or food processor, combine undrained tomatoes, tomato paste, wine or tomato juice, sugar, dried oregano, if using, and pepper. (If using fresh oregano, see step 4) Cover and blend or process until smooth. Set aside.
3. In a large skillet, cook ground beef and onion until meat is brown. Drain off the fat.
4. Stir tomato mixture in meat mixture. Bring to boiling, reduce heat. Cover and simmer 10 minutes. Stir in pasta, fresh oregano, if using and olives.
5. Divide pasta mixture among six 10- to 12-ounce individual casseroles. Bake, covered, in the preheated oven 15 minutes. (Or spoon all the pasta mixture into a 2-quart casserole. Bake covered for 30 minutes.) Sprinkle and with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
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