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© Meredith Corporation. All rights reserved. Used with permission.
(two 6-serving casseroles)
Preheat oven to 350°F.
Cook pasta according to package directions; drain well. Set aside.
Meanwhile, in a medium bowl, stir together undrained tomatoes, tomato paste, water, tomato juice, sugar, oregano, salt and pepper. Set aside.
Cook ground beef and onion in a large skillet over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives.
Divide the pasta mixture among two 3-quart rectangular baking dishes. Cover with foil.
Bake about 55 minutes or until heated through, carefully stirring once. Remove foil. Sprinkle each casserole with 1 cup mozzarella and bake about 5 minutes more or until cheese melts.