| | Baked Mostaccioli with Meat Sauce 8 ounces of packaged dried mostaccioli or cavatelli
One 14 1/2 ounce can of whole Italian-styled tomatoes
1/2 of a 6 ounce can of tomato paste
1/4 cup of dry red wine or water
1/2 teaspoon of sugar
1/2 teaspoon of dried oregano, crushed
1/2 teaspoon of dried thyme, crushed
1/4 teaspoon of pepper
1 pound of ground beef
1 medium onion, chopped
1 clove garlic, minced
1/2 cup of sliced pimiento stuffed green olives
1 cup of shredded mozzarella cheese |
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Cook the pasta according to the package directions. Drain the pasta, rinse with cold water. Drain again. In a blender container or food processor bowl, combine the 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 the ground beef, onion, and garlic until the meat is brown. Drain the fat. Stir in the tomato mixture. Bring to boiling, reduce the heat. Cover and simmer for 10 minutes. Stir in the pasta and olives. Divide the mixture among six 10 ounce casseroles. Bake in a 375ºF.oven for 15 minutes. Or spoon into a 2 quart casserole and bake for 30 minutes. Sprinkle with the mozzarella cheese. Bake about 5 minutes more or until heated through. Makes 6 servings |
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