INGREDIENTS

• 
  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

DIRECTIONS

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.)