Ingredients Jump to Instructions ↓

  1. 8 ounces dried mostaccioli or cavatelli

  2. 16 ounces plum tomatoes

  3. 1/3 cup tomato paste

  4. 1/4 cup dry red wine or water

  5. 1/2 teaspoon sugar

  6. 1/2 teaspoon dried oregano - crushed

  7. 1/2 teaspoon dried thyme - crushed

  8. 1/4 teaspoon pepper

  9. 1 pound ground beef

  10. 1 medium onion - chopped

  11. 1 clove garlic - minced

  12. 1/2 cup sliced pimiento stuffed green olives

  13. 1 cup shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Drain; 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, pepper. Cover and blend or process till smooth. Set aside. In a large skillet cook ground beef, onion, and garlic till 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.

  3. Divide the pasta mixture among six 10 oz casseroles. Bake in a 375 oven for 15 minutes. (Or spoon all the pasta mixture into a 2 qt casserole and bake for 30 minutes.) Sprinkle with mozzarella cheese and bake 5 minutes more until heated throught and cheese melts.

  4. This recipe for Baked Beefy Mostaccioli serves/makes 6.


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