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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house. âTheresa Smith of Sheboygan, Wisconsin Ingredients:
1-1/2 cups uncooked small pasta shells |
1 pound ground beef |
1 cup sliced fresh mushrooms, divided |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 can (15 ounces) tomato sauce |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/8 teaspoon pepper |
1/2 cup shredded part-skim mozzarella cheese, divided |
4 teaspoons grated parmesan cheese, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.
3. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 4 servings.
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