My Own Pasta Bake

8 ounces dried penne
1 14-ounce can whole Italian-style tomatoes, undrained.
½ of a 6-ounce can (1/3 cup) Italian-style tomato paste
¼ cup tomato juice
½ teaspoon sugar
½ teaspoon dried oregano, crushed
¼ teaspoon black pepper
1 pound ground beef
½ cup chopped onion (1 medium)
¼ cup sliced pitted olives
½ cup shredded mozzarella cheese

Preheat oven to 375*. Cook pasta according to directions. Drain; set aside.

Meanwhile, in a blender or food processor, combine undrained tomatoes, tomato paste, tomato juice, sugar, dried oregano, and pepper. Cover and blend or process until smooth.

In a large skillet, cook ground beef and onion over medium high heat until meat is brown. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in pasta, fresh oregano, and olives.

Divide the mixture among 6 10- to 12- ounce casseroles and bake covered for 15 minutes. Or, spoon all of mixture into 2-quart casserole and bake, covered, for 30 minutes. Sprinkle with mozzarella cheese and return to oven for approximately 5 minutes or until cheese is melted.

(Note: This can be frozen in portion size containers. Also, I like to use fresh tomatoes when available. You can also add fresh or powdered garlic for some extra flavor.)