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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)

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain pasta; rinse with cold water and drain again.
2. 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.
3. 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.
4. Divide mixture among six (10-ounce) greased casseroles. Bake in a 375*F 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.