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 tomato pasta sauce (any variety) or Marinara sauce (14 ounces)
1 jar sliced mushrooms, drained (4.5 ounces)
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.

Makes: 4 servings.