(Lee)
2 cloves garlic, minced
2 small onions or 1 large, chopped
2 lbs. lean ground beef
3 cups water
8 oz. uncooked whole wheat penne pasta
2 14 1/2 –oz. cans diced tomatoes, well drained (fire roasted, if available)
1 8-oz. can Hunt’s tomato sauce
Dried Italian seasoning
Salt and pepper
2 cups (8 oz.) or more shredded mozzarella cheese
1 cup (4 oz.) or more grated Parmesan, Romano, or Asiago cheese
3 green onions, chopped (or ½ cup chopped yellow onion)
2 4 ½ -oz. cans sliced ripe olives, drained
Cook ground beef, onion, and garlic in large skillet. Stir in water and bring to boil. Stir in pasta. Reduce heat, cover, and simmer, stirring often, 15 to 18 minutes or until pasta is tender. Stir in diced tomatoes, tomato sauce, and Italian seasoning, salt, and pepper. Simmer uncovered for 5 or more minutes. (You don’t want it to be too juicy.) Cover with half of mozzarella cheese and half of Parmesan cheese. Sprinkle with green onions and olives. Cover with remaining cheeses. Cover skillet and cook 4 to 5 minutes or until cheeses are melted.
Note: Recipe may be halved.
Note: If you want a really quick-fix meal, use 1 26-oz. jar of pasta sauce (Ragu, Prego, etc.) and omit garlic, chopped onion, diced tomatoes, tomato sauce, and Italian seasoning.
Note: If you don’t want to use whole wheat pasta, use uncooked elbow macaroni (or regular penne pasta).
Serves 8.