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    Click here for a "text only" printer friendly version.
    Skillet Lasagna Skillet Lasagna

    1 pound 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 noodles) pasta (3 ounces)
    1 1/4 cups water
    1/4 teaspoon Italian seasoning
    1 jar (14 ounces) tomato pasta sauce (any variety)
    1 jar (4.5 ounces) sliced mushrooms, drained

    Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.

    Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender.

    Makes 4 servings, about 1 1/4 cups each

    This recipe displayed with permission from General Mills, Inc.

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