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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.