Baked Cavatelli Recipe

Baked Cavatelli Recipe

  • 8 ounces dried whole wheat cavatelli
  • 1 (14.5 ounce) can whole Italian style tomatoes
  • 1/2 (6 ounce) can Italian-style tomato paste
  • 1/4 cup dry red wine or tomato juice
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon pepper
  • 1 pound extra lean ground beef
  • 1/2 cup chopped onion
  • 1/4 cup sliced, pitted ripe olives
  • 1/2 cup shredded reduced-fat mozzarella cheese
  1. Cook pasta according to package directions. Drain well. Set aside. Meanwhile, in a blender container, combine undrained tomatoes, tomato paste, wine, oregano, and pepper. Cover; blend until smooth. Set aside.
  2. In a large skillet, cook ground beef and onion until beef is no longer pink. Drain well. Stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives.
  3. Spoon the pasta mixture into a 2-quart casserole. Bake, covered, in a 375 degrees F oven for 30 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until heated through.
  4. (Or, chill unbaked casserole, covered, in the refrigerator for up to 24 hours. Bake in a 375 degrees F oven for 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more.)
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