italian hot dish

Ingredients

         1-1/2 cups uncooked small pasta shells

         1 pound lean ground beef (90% lean)

         1 cup sliced fresh mushrooms, divided

         1/2 cup chopped onion

         1/2 cup chopped green pepper

         1 can (15 ounces) tomato sauce

         1 teaspoon dried oregano

         1/2 teaspoon garlic powder

         1/4 teaspoon onion powder

         1/8 teaspoon pepper

         1/2 cup shredded part-skim mozzarella cheese, divided

         4 teaspoons grated Parmesan cheese, divided

Directions

         Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

         Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.

                  Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

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