Easy Black Olive and Beef Pasta

    (48)
    40 minutes

    This recipe calls for mostaccioli pasta which is a form of penne that is smooth and not ridged, but you can use other shapes of pasta if you prefer.


    47 people made this

    Ingredients
    Serves: 8 

    • 500g lean beef mince
    • 450g tomato pasta sauce
    • 1 cup black olives, pitted and sliced
    • 1/4 cup grated Parmesan cheese
    • 1 teaspoon seasoning salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 500g mostaccioli pasta
    • 2 teaspoons butter, softened
    • 120g grated mozzarella cheese

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In large frypan cook beef over medium heat until done. Drain. Add tomato sauce, olives, Parmesan cheese, seasoned salt, garlic powder and oregano. Simmer 15 minutes.
    2. Cook pasta in a large pot of boiling water until done. Drain.
    3. Please mostaccioli in a shallow baking dish. Toss with butter or margarine. Pour meat sauce over and top with grated mozzarella.
    4. Grill for 2 to 3 minutes or until cheese melts.

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    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (30)

    by
    24

    I’ve made this recipe for over 20 years and it is very versatile. I always use a large can of pureed tomatoes in sauce otherwise there is not enough sauce. Substitute chopped green peppers and mushrooms for the ground beef if serving to non-meat eaters. It tastes just as good. Add a sprinkle of cayenne for a little pizzazz. Great dish for pot lucks. Buon appetito!  -  05 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    23

    I mixed the meat sauce with the noodles and topped with the cheese and baked at 350 for approx 20 minutes (instead of broiling). Very tasty!  -  27 Nov 2000  (Review from Allrecipes USA and Canada)

    by
    11

    Great recipe! I double the tomato sauce or else there isn't enough. Aside from that it has turned out to be a new favorite dish. Its quick and easy and tastes great!  -  28 Nov 2006  (Review from Allrecipes USA and Canada)

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