Meaty Penne

Years ago I found a recipe for a penne pasta bake type meal.  I absolutely loved it!  For some reason my roommate at the time hated it and threw my recipe away.  I have been searching for something similar and so far I’ve found nothing that comes close to it.  I’m giving this recipe a try tonight.  I’m hoping it’s delicious because I made a bunch and will be eating it for the rest of the week, unless I freeze some of it for later.  I found this easy to make with little preparation and little cook time.  The start-to-finish time: 25 minutes.

 

Meaty Penne Pasta

Ingredients

  • 8 ounces dried penne
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 14 ounce can whole Italian-style tomatoes, undrained
  • 1/2 6 ounce can Italian-style tomato paste
  • 1/4 cup dry red wine or tomato juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced pitted ripe olives
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)  (I use a full cup of cheese when I make this. I like cheese. Get over it.)
  • Fresh oregano leaves (optional)

Instructions

  1. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
  2. Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth.
  3. 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. Cover and heat through.
  4. Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

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