Ingredients
3
cups uncooked rigatoni pasta (9 oz)
1/2
lb lean (at least 80%) ground beef
1/4
cup sliced ripe olives
1
jar (4.5 oz) mushroom pieces and stems, drained
1
jar (26 to 28 oz) tomato pasta sauce (any variety)
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 350°F. Cook and drain pasta as directed on package.
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.
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.
