Baked Cavetelli

Makes 6 main-dish servings or 8 to 10 potluck servings.

Ingredients

• 8 ounces dried cavetelli pasta
• 1 (14-1/2 oz.) can whole Italian-style tomatoes
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• 1/2 of a 6-oz. can(1/3 cup) Italian-style tomato paste (or your choice)
• 1/4 cup dry red wine or tomato juice
• 1/2 tsp. sugar
• 1/2 tsp. dried oregano, crushed
• 1/4 tsp. pepper
• 1 pound extra-lean ground beef
• 1/2 cup chopped onion
• 1/4 cup sliced, pitted ripe olives
• 1/2 cup shredded part-skim mozzarella cheese (2-ounces)

Directions

Preheat oven to 375 degrees F. Cook pasta according to package directions. Drain well and set aside. Meanwhile, in a blender or food processor container, combine undrained tomatoes, tomato paste, wine, sugar, oregano, and pepper. Cover, blend until smooth and set aside. In a large skillet, cook ground beef and onion until beef is no longer pink. Drain well. Stir in tomato mixture. Bring to boiling: reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives. Spoon the pasta mixture into a 2-quart casserole dish. Bake, covered, at 375 degrees F for 30 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until heated through.

Note: If needed for later, chill unbaked casserole, covered, in the refrigerator for up to 24 hours. Bake in a 375 degree F oven for 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more.

By Connie from Oden, Arkansas