Meaty Mostaccioli (a Dierbergs recipe)

8 oz. multigrain penne pasta
1 lb. lean ground beef
2 cans (11.5 oz. each) reduced sodium vegetable juice
¼ cup diced onion
1/3 cup tomato paste
2 Tablespoons sugar
¼ teaspoon salt
½ teaspoon garlic powder or 1 clove minced garlic
1/8 teaspoon ground black pepper
3 oz. provel cheese ropes

In a large pot of boiling water, cook pasta according to package directions; drain well. While pasta cooks, preheat large Dutch oven or saucepan over medium-high heat. Crumble ground beef into preheated pan. Add onion; cook stirring occasionally until meat is browned. Drain off any fat. Add vegetable juice, tomato paste, sugar, garlic, salt, pepper and cooked pasta; cover and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in cheese.

Serves 6.
Nutritional Info Per Serving:
Calories 339
Fat 10g
Cholesterol 48mg
Sodium 549
Carbohydrate 40g
Fiber 4g