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Olive Beef Pasta

 Olive Beef Pasta
Since I received this recipe from a friend several years ago, it's been a much-requested recipe by my family. Green olives are a great addition that give it a distinctive taste.—Doris Baker, West Asheville, North Carolina
8 ServingsPrep: 45 min. Cook: 30 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (15 ounces) tomato sauce
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup pimiento-stuffed olives, sliced
  • 1/2 teaspoon each garlic powder, chili powder and curry powder
  • Salt and pepper to taste
  • 8 ounces medium egg noodles, cooked and drained
  • Grated Parmesan cheese


  • In a large saucepan, cook beef over medium heat until no longer pink;
  • drain. Add the tomato sauce, onion, green pepper, corn, mushrooms,
  • olives and seasonings; mix well. Bring to a boil. Reduce heat; cover
  • and simmer for 30 minutes. Stir in the noodles.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with
  • Parmesan cheese. Cover and bake at 350° for 30 minutes or until
  • heated through. Yield: 8 servings.
Unopened jars of olives can be stored in a cool dry place for 1 year. Once opened, they should be refrigerated and used within a month.

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Olive Beef Pasta (continued)

Nutritional Facts: 1 serving (1 each) equals 271 calories, 8 g fat (3 g saturated fat), 55 mg cholesterol, 628 mg sodium, 31 g carbohydrate, 3 g fiber, 16 g protein.