Skillet Lasagna

 

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

jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce

1

jar (4.5 ounces) sliced mushrooms, drained

1/3

cup shredded mozzarella cheese, if desired

• 1 Cook beef, onion and bell pepper in 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.