Monday, February 18, 2013


8-oz wagon wheel pasta (or elbow macaroni)
1/2 lb ground beef
1/4 cup sliced ripe olives
1 can (4-oz) mushroom stems and pieces, well drained
28-oz spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Cook pasta according to the package directions; drain well.

Brown the ground beef in a skillet over medium-high heat until all the pink is gone; drain well.

Combine the cooked and drained pasta, ground beef, olives, mushrooms, and spaghetti sauce; transfer into the prepared baking dish.  Cover with a heat-proof lid or aluminum foil and bake approximately 30 minutes until bubbly and heated through. 

Uncover casserole and sprinkle the cheese over the top.  Leave foil off and bake an another 5 minutes to melt cheese.
Yield: 6 servings

1 comment:

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