BAKED MOSTACCIOLI WITH MEAT SAUCE

8 ounces mostaccioli or cavatelli
1 (14 1/2-ounce) can whole Italian-style tomatoes
1/2 of a 6-ounce can tomato paste (1/3 cup)
1/4 cup dry red wine or water
1/2 teaspoon sugar
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, finely minced
1/2 cup sliced pimiento-stuffed green olives
1 cup shredded mozzarella cheese (4 ounces)

Cook pasta according to package directions, preferably al dente (firm to the bite). Drain pasta; rinse with cold water and drain again.

In a blender container of food processor bowl, combine undrained tomatoes, tomato paste, wine or water, sugar, basil, 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 mixture among six (10-ounce) greased casseroles.

Bake in a 375F oven for 15 minutes. Or, spoon into a 2-quart greased casserole dish and bake for 30 minutes. Sprinkle with the mozzarella cheese.

Bake about 5 minutes more or until heated through and cheese is melted.

Makes 6 servings