Prep: 20 min.
Bake: 40 min. + standing time*
Yield: 8 servings.
1 pound lean ground beef (90% lean)
1 pound sliced fresh mushrooms
1 large onion, chopped
8 ounces wagon wheel pasta, cooked and drained
1/3 cup grated Parmesan cheese
1 large green pepper, thinly sliced
1 (26-ounce) jar meatless spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
In a shallow 3-quart baking dish coated with cooking spray, layer the pasta, Parmesan cheese, green pepper, beef mixture and spaghetti sauce.
Cover and bake at 350°F for 30 minutes.
Uncover; sprinkle with mozzarella cheese.
Bake 10 minutes longer or until cheese is melted.
Let stand for 10 minutes before serving.