1 pound ground beef
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 1/2 cups uncooked mafalda (mini-lasagna noodles) pasta (3 ounces)
1 1/4 cups water
1/4 teaspoon Italian seasoning
1 jar (14 ounces) tomato pasta sauce (any variety)
1 jar (4.5 ounces) sliced mushrooms, drained
Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender.
Makes 4 servings, about 1 1/4 cups each