Ingredients
1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)1 pound lean ground beef (90% lean)1 cup sliced fresh mushrooms, divided1/2 cup chopped onion1/2 cup chopped green pepper1 teaspoon dried oregano1/2 teaspoon garlic powder1/4 teaspoon onion powder1/8 teaspoon pepper1 can (15 ounces) tomato sauce1/2 cup shredded part-skim mozzarella cheese, divided2 tablespoons grated Parmesan cheese, divided
Preparation
Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
Place pasta 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 1 tablespoon Parmesan cheese.
Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.
