Baked Cavetelli

Makes 6 main-dish servings or 8 to 10 potluck servings.

8 ounces dried cavatelli pasta
1 14 1/2 ounce can whole Italian-style tomatoes
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
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 part-skim mozzarella cheese (2 ounces)

Cook pasta according to package directions. Drain well. Set aside. Meanwhile, in a blender or food processor container, combine undrained tomatoes, tomato paste, wine, sugar, oregano, and pepper. Cover; blend until smooth. Set aside.

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.

Spoon the pasta mixture into a 2-quart casserole. Bake, covered, in a 375°F oven for 30 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until heated through.

Or, chill unbaked casserole, covered, in the refrigerator for up to 24 hours. Bake in a 375°F oven for 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more.