Baked Mostaccioli With Meat Sauce
Recipe from
Better Homes and Gardens
Bake these single-serving casseroles, topped with lots of melted cheese, for a hot and satisfying supper.
Ingredients
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8 ouncespackaged dried mostaccioli or cavatellisee savings
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1 14-1/2-ounce canItalian-style tomatoessee savings
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1/2 of a 6-ounce can (1/3 cup)tomato pastesee savings
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1/4 cupdry red wine or watersee savings
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1/2 teaspoonsugarsee savings
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1/2 teaspoondried oregano, crushedsee savings
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1/2 teaspoondried thyme, crushedsee savings
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1/4 teaspoonpeppersee savings
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1 poundground beefsee savings
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1medium onion, chopped (1/2 cup)see savings
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1 clovegarlic, mincedsee savings
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1/2 cupsliced pimiento-stuffed green olivessee savings
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1 cupshredded mozzarella cheese (4 ounces)see savings
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Directions
1.
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
2.
In a blender container or food processor bowl combine undrained tomatoes, tomato paste, wine or water, sugar, oregano, thyme, and pepper. Cover and blend or process until smooth. Set aside.
3.
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.
4.
Divide the pasta mixture among six 10-ounce casseroles. Bake in a 375 degree F. oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole and bake for 30 minutes.) Sprinkle withmozzarella cheese. Bake 5 minutes more or until heated through. Makes 6 main-dish servings.
Nutrition information
Per serving: Calories 367, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 58 mg, Sodium 572 mg, Carbohydrate 38 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet.
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