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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.