Italian Meats and Poultry Recipes - Baked Penne with Meat Sauce

Ingredients

• 8 ounces dried penne pasta

• 1 14-ounce can whole Italian-style tomatoes, undrained

• 1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste

• 1/4 cup dry red wine or tomato juice

• 1/2 teaspoon sugar

• 1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano

• 1/4 teaspoon black pepper

• 1 pound lean ground beef

• 1/2 cup chopped onion

• 1/4 cup sliced pitted ripe olives

• 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

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Method:

1. Preheat oven to 375°F. Cook pasta according to package directions. Drain well.  

2. Meanwhile, in a blender or food processor combine undrained tomatoes, tomato paste, wine or tomato juice, sugar, dried oregano (if using), and pepper. 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 fat. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta, fresh oregano (if using), and olives.

4. Divide the pasta mixture among six 10- to 12-ounce individual casseroles. Bake, covered, for 15 minutes. (Or spoon all of the pasta mixture into a 2-quart casserole.

5. Bake, covered, for 30 minutes.) Sprinkle with mozzarella cheese. Bake, uncovered, about S minutes more or until cheese is melted.