Categories: pasta

Ingredients

• 8 oz dried penne
• 1 14 oz can whole italian-style tomatoes, undrained
• 1/2 of a 6 oz can (1/2) cup italian-style tomato paste
• 1/4 cup cup tomato juice
• 1/2 tsp sugar
• 1/2 tsp dried oregano, crushed
• 1/4 tsp black pepper
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/4 cup sliced pitted ripe olives
• 1/4 cup shredded reduced-fat mozarella cheese (2 ounces)
• 1 green pepper

Directions

1. cook pasta according to package

2. in blender container combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano, and pepper.

3. cover and blend until smooth.

4. set aside

5. in large skilled cook beef, onion and green pepper over medium-high heat

6. drain

7. stir in tomato mixture

8. bring to boiling, reduce heat.

9. simmer, covered for ten minutes

10. stir in pasta, fresh oregano and olives

11. divide pasta mixture amoung six 10-12 oz casseroles.

12. bake, covered in 375 degree oven for 30 minutes in a 2 quart casserole.

13. Sprinkle with mozarella cheese

14. bake, uncovered, about 5 additional minutes until cheese is melted

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