Layered Spinach Fettuccine with Tomato Cream Sauce

 

1

package (9 ounces) refrigerated spinach fettuccine

2

cups sliced mushrooms (6 ounces)

1

large yellow bell pepper, chopped (1 1/2 cups)

1

small onion, finely chopped (1/4 cup)

2

containers (10 ounces each) refrigerated plum tomato cream sauce

4

ounces sliced mozzarella cheese

4

medium roma (plum) tomatoes, sliced

• 1 Heat oven to 375º. Grease 2-quart casserole.
• 2 Cook and drain fettuccine as directed on package. Spread fettuccine in casserole. Top with mushrooms, bell pepper and onion. Pour sauce over vegetables. Top with cheese and tomatoes.
• 3 Bake uncovered about 20 minutes or until bubbly around edge.