8 oz. dried penne
1 (14 oz.) whole Italian style tomatoes (undrained)
1/4 cup tomato juice
1/2 tsp. sugar
1/2 tsp. dried oregano
1/4 tsp black pepper
1 lb. lean ground beef
1/2 cup chopped onion (1 medium)
1/2 of (6 oz.) can (1/3 cup) Italian style tomato paste
1/4 cup sliced olives
1/2 cup (2 oz.) shredded reduced fat Mozzarella cheese

Cook pasta by directions, drain. Set aside.

Meanwhile: in blender or food processor, combine ingredients 2 through 7 down to and including pepper). Cover, process until smooth then set aside.

In large skillet on medium-high heat, cook beef and onion until meat is brown, drain. Stir in tomato mixture, bring to boil, reduce heat, simmer COVERED for 10 minutes. Stir in tomato paste and olives.

Divide among two (10 to 12 oz.) casserole dishes. Bake covered at 375°F for 15 minutes, sprinkle on Mozzarella then bake uncovered for 5 minutes more.

NOTE: I fix entirely in large skillet.

Submitted by: Phyllis Chittum