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Baked Mostaccioli with Meat Sauce




Source of Recipe


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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 oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole and bake for 30 minutes.) Sprinkle with mozzarella cheese. Bake 5 minutes more or until heated through. Makes 6 main-dish servings.