Deliciously easy Italian-style
ground beef, pasta and mozzarella cheese casserole.
Baked
Mostaccioli with Meat Sauce
- 8 ounces mostaccioli or
cavatelli
- 1 (14 1/2-ounce) can whole
Italian-style tomatoes
- 1/2 of a 6-ounce can tomato
paste (1/3 cup)
- 1/4 cup dry red wine or
water
- 1/2 teaspoon granulated
sugar
- 1/2 teaspoon dried basil,
crushed
- 1/2 teaspoon dried oregano,
crushed
- 1/2 teaspoon dried thyme,
crushed
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, finely
minced
- 1/2 cup sliced pimiento-stuffed
green olives
- 1 cup shredded mozzarella
cheese (4 ounces)
- Cook pasta according to
package directions, preferably al dente (firm to the bite). Drain
pasta; rinse with cold water and drain again.
- In a blender container
of food processor bowl, combine undrained tomatoes, tomato paste,
wine or water, sugar, basil, 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 mixture among six
(10-ounce) greased casseroles.
- Bake in a 375°F (190°C)
oven for 15 minutes. Or, spoon into a 2-quart greased casserole
dish and bake for 30 minutes. Sprinkle with the mozzarella cheese.
- Bake about 5 minutes more
or until heated through and cheese is melted.
Makes 6 servings.
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