Ingredients
- 1-1/2 cups uncooked multigrain bow tie pasta
- 1 pound lean ground beef
- 1 cup sliced fresh mushrooms, divided
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 425g of tomato sauce
- 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat oven to 180°C. Cook pasta according to package directions for al dente; drain.
- Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
- Place pasta in a square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
- Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.
