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Recipe: Baked Mostaccioli With Meat Sauce
Similar Categories: Baked, Mostaccioli, Meat, Sauce
8 ounces packaged dried mostaccioli or cavatelli
1 can Italian-style tomatoes -- (14 1/2 ounce)
1/2 a 6-ounce can (1/3 cup) tomato paste
1/4 cup dry red wine or water
1/2 teaspoon sugar
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon pepper
1 pound ground beef
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- minced
1/2 cup sliced pimiento-stuffed green olives
1 cup shredded mozzarella cheese (4 ounces)
Cook pasta according to package directions. Drain
pasta; rinse with cold water. Drain again. 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. 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. Divide the pasta mixture
among six 10-ounce casseroles. Bake in a 375F oven for
15 minutes. (Or, spoon all of the pasta mixture into a
2-quart casserole and bake for 30 minutes.) Sprinkle
with mozzarella cheese. Bake 5 minutes more or until
heated through. Makes 6 main-dish servings.
1 can Italian-style tomatoes -- (14 1/2 ounce)
1/2 a 6-ounce can (1/3 cup) tomato paste
1/4 cup dry red wine or water
1/2 teaspoon sugar
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon pepper
1 pound ground beef
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- minced
1/2 cup sliced pimiento-stuffed green olives
1 cup shredded mozzarella cheese (4 ounces)
Cook pasta according to package directions. Drain
pasta; rinse with cold water. Drain again. 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. 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. Divide the pasta mixture
among six 10-ounce casseroles. Bake in a 375F oven for
15 minutes. (Or, spoon all of the pasta mixture into a
2-quart casserole and bake for 30 minutes.) Sprinkle
with mozzarella cheese. Bake 5 minutes more or until
heated through. Makes 6 main-dish servings.
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