YUM!

Thought I'd share this recipe while I wait for it to finish baking!

Cheesy Pizza Casserole

3 C. uncooked rigatoni pasta (9 oz.)
1/2 lb. lean ground beef
1/4 C. sliced ripe olives
1 can (4 oz.) mushroom pieces and stems, drained
1 jar (26 to 28 oz.) vegetable primavera pasta sauce
1 C. shredded mozzarella cheese (4 oz.)

1. Heat oven to 350 degrees. Cook and drain pasta as directed on package.

2. While pasta is cooking, cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally until beef is brown; drain. Mix pasta, beef and remaining ingredients except cheese in ungreased 2 1/2 qt. casserole.

3. 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.

Enjoy!

*Try your own variations--we use black olives instead of green. This time I put some chopped up pepperoni in too. And you don't have to use "vegetable primavera" sauce. Use any kind! We like to have this with french bread or garlic toast. Also makes great leftovers for lunch at work or tomorrow night!

This comes from Betty Crocker's One-Dish Family Favorites--I highly recommend this cookbook. I got it as a wedding gift from my friend Sarah's mom, Kaye. Thanks Kaye!