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Prep 10min
Total30min
Servings4
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Ingredients
1
pound lean ground beef
1
small onion, chopped (1/4 cup)
1
small green bell pepper, chopped (1/2 cup)
1 1/2
cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
1 1/4
cups water
1/4
teaspoon Italian seasoning
1 3/4
cups Muir Glen™ Organic tomato basil pasta sauce (from 23.5 oz. jar)
1
jar (4.5 ounces) sliced mushrooms, drained
1/3
cup shredded mozzarella cheese, if desired
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Steps
1
Cook beef, onion and bell pepper in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
2
Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.
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Break up lasagna noodles or use pieces that are already broken instead of the mafalda pasta in this savory weeknight favorite.
If you're out of mozzarella but still want a cheesy experience, you can use shredded Parmesan, Asiago or Monterey Jack cheese instead.
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