Ingredients
8
oz penne pasta (2 1/2 cups)
1
jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
1
lb lean (at least 80%) ground beef
1
tablespoon vegetable oil
1
package (8 oz) sliced fresh mushrooms
1
cup thinly sliced red onions
1
green bell pepper, thinly sliced
1
tablespoon Italian seasoning
1/2
teaspoon salt
2
cups shredded mozzarella cheese (8 oz)
1/2
cup (2 oz) sliced pepperoni
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta in 5-quart Dutch oven as directed on package; drain, and return to Dutch oven. Add pasta sauce; toss to coat.
Meanwhile, in 12-inch nonstick skillet, cook beef 5 to 7 minutes over medium-high heat, stirring frequently, until thoroughly cooked; drain, and add to pasta mixture in Dutch oven. Clean out skillet.
In same skillet, heat oil. Add mushrooms, onions, bell pepper, Italian seasoning and salt. Cook 7 to 9 minutes or until vegetables soften and begin to brown on edges. Stir into pasta mixture in Dutch oven. Stir in 1 cup of the cheese. Pour into baking dish.
Top with pepperoni, then sprinkle with remaining 1 cup cheese.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 28 to 33 minutes or until heated through (at least 165°F) and cheese is melted. Remove foil, and let stand 5 minutes before serving.
