Baked Fettuccine Lasagna

Ingredients

• Servings: 10
• 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
• 1/4 cup beef broth
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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 9x13 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.