Baked Cavatelli

2 1/3 cups dried cavatelli or wagon wheel macaroni (7 ounces)

12 ounces bulk Italian sausage or lean ground beef

¾ cup chopped onion

½ cup chopped green sweet pepper (1 small) (optional)

2 cloves garlic, minced

1 26-ounce jar tomato and basil pasta sauce

1¼ cups shredded mozzarella cheese (5 ounces)

¼ cup sliced, pitted ripe olives (optional)

¼ teaspoon ground black pepper

Preheat the oven to 375 degrees Fahrenheit. Cook the cavatelli according to package directions; drain and set aside.

Meanwhile, in a 10-inch skillet, cook and stir sausage, onion, sweet pepper (if using) and garlic until sausage is brown; drain off fat.

In a large bowl, stir together pasta sauce, one cup of the mozzarella cheese, olives (if using) and black pepper. Add cavatelli and sausage mixture to bowl, stirring gently to combine. Transfer cavatelli mixture to a 2-quart casserole.

Bake, covered, in the preheated oven for 35 to 40 minutes or until heated through. Uncover and sprinkle with the remaining one-quarter cup of mozzarella cheese. Bake, uncovered, about five minutes more or until cheese melts. Makes six main-dish servings.

Nutrient data per serving: 432 calories, 21 grams total fat (8 grams saturated fat), 51 milligrams cholesterol, 1,237 milligrams sodium, 36 grams carbohydrate, 3 grams fiber, 20 grams protein.

Test kitchen notes: We used medium shells instead of cavatelli, diced olives instead of sliced, hamburger instead of sausage, and omitted the optional green sweet pepper.

« Food & Dining

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