Description
The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread.
Ingredients
- 12 ounces dry fettuccine pasta
- 1 pound lean ground beef (Optional)
- 1 cup chopped onion
- 1 cup red bell pepper, chopped
- 1 tablespoon butter
- 1 (29 ounce) can diced tomatoes
- 1 (4 ounce) can sliced mushrooms
- 3 tablespoons chopped black olives
- 2 teaspoons dried oregano
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¼ cup beef broth
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes
- or until al dente; drain.
- In a large skillet
- brown beef over medium heat. Drain fat from pan
- and transfer meat to a bowl. In the same skillet
- cook onion and bell pepper in butter until tender. Stir in tomatoes
- mushrooms
- olives
- and beef
- and season with oregano. Simmer for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Arrange half of the cooked fettuccine in the prepared dish
- top with half of the beef and vegetable mixture
- and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth
- and pour over casserole. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 to 35 minutes
- or until heated through.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 10