My Own Pasta Bake

Healthier_Me

8 ounces dried penne (whole wheat pasta)
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/4 cup tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano
1/4 teaspoon black pepper
1 pound lean ground beef (ground turkey)
1/2 cup chopped onion (1 medium)
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

1. Cook pasta according to package directions. Drain; set aside.



2. Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano (if using), and pepper. Cover and blend or process until smooth. Set aside.



3. In a large skillet cook ground beef and onion over medium-high heat until meat is brown. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano (if using), and olives.



4. Divide the pasta mixture among six 10- to 12-ounce casseroles. Bake, covered, in a 375 degree F 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. Makes 6 servings.

Prep: 30 minutes
Bake: 20 minutes

Personal-size pasta with meat sauce is ready when you are. For almost instant protection against growling stomachs, freeze this beloved Italian casserole in portion-size containers. Zap it in the microwave and douse pangs of hunger in a few minutes.

Healthier_Me

8 ounces dried penne (whole wheat pasta)
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/4 cup tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano
1/4 teaspoon black pepper
1 pound lean ground beef (ground turkey)
1/2 cup chopped onion (1 medium)
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

1. Cook pasta according to package directions. Drain; set aside.



2. Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano (if using), and pepper. Cover and blend or process until smooth. Set aside.



3. In a large skillet cook ground beef and onion over medium-high heat until meat is brown. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano (if using), and olives.



4. Divide the pasta mixture among six 10- to 12-ounce casseroles. Bake, covered, in a 375 degree F 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. Makes 6 servings.

Prep: 30 minutes
Bake: 20 minutes

Personal-size pasta with meat sauce is ready when you are. For almost instant protection against growling stomachs, freeze this beloved Italian casserole in portion-size containers. Zap it in the microwave and douse pangs of hunger in a few minutes.