Cook pasta according to package directions. Drain; set aside.
Meanwhile, in blender combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano, and pepper. Cover and blend or process until smooth. Set aside.
In a large Skillet cook ground beef and onion over medium-high heat until meat is brown. Drain fat. Stir in tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano and olives.
Divide the pasta mixtures among six 10-12 ounce casseroles. Bake uncovered in a 375 degree oven for 15 minutes. (Or spoon all of the pasta mixture into a 2 quart casserole. Bake, covered, for 30 minutes.) Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
Originally Submitted
11/5/2007
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