Baked Penne With Meat Sauce

Can you say COMFORT FOOD! :) Adapted from BHG Biggest Book of Italian Recipes

• Ready In: 1 hr
• Serves: 6

Ingredients

• 8  ounces dry penne pasta
• 1 (14 ounce) can diced tomatoes, undrained
• 1⁄3 cup tomato paste
• 1⁄4 cup dry red wine or 1⁄4 cup tomato juice
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon crushed red pepper flakes
• 1  lb lean ground beef
• 1⁄2 cup  chopped onion
• 1⁄4 cup  sliced pitted ripe olives
• 1⁄2 cup  shredded reduced-fat mozzarella cheese

Directions

1. Preheat oven to 375°F Cook pasta according to package directions. Drain well.
2. Meanwhile, in a food processor or blender, combine undrained tomatoes, tomato paste, wine or tomato juice, dried oregano, pepper and crushed red 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, 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. Bake, covered to 30 minutes). Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.