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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
3 cups uncooked rigatoni pasta (9 oz) |
1/2 lb lean ground beef (at least 80%) |
1/4 cup sliced ripe olives |
1 (4 1/2 ounce) jar mushroom stems and pieces, drained |
1 (26 -28 ounce) jar pasta sauce (any variety) |
1 cup shredded mozzarella cheese (4 oz) |
Directions:
1. Heat oven to 350°F Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. In ungreased 2 1/2-quart casserole, mix pasta, beef and remaining ingredients except cheese.
3. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
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