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Freeze this recipe (without the cheese) in portion-size containers for almost instant dinners. Thaw overnight in refrigerator and bake, covered, in a 350 degrees oven for 30 minutes. Top with cheese and bake 3 to 4 minutes more to melt the cheese.
2 cups
dried multigrain or whole grain penne pasta (about 6 ounces)
1 pound
lean ground beef
1/2 cup
chopped onion (1 medium)
1/4 cup
chopped green sweet pepper or sliced pitted ripe olives (optional)
1 14 1/2 ounce can
diced tomatoes with basil, garlic, and oregano, undrained, cut up
1 8 ounce can
no-salt-added tomato sauce
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
3 tablespoons
snipped fresh oregano
3 tablespoons
snipped fresh basil
1/2 cup
shredded part-skim mozzarella cheese (2 ounces)
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