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  Recipe Home » Ground Beef » BAKED FETTUCCINE LASAGNA
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  BAKED FETTUCCINE LASAGNA
  Category: Ground Beef
  Author: Ashley
  Date: 1/1/2007
  Hits: 421
Ingredients:
12 oz. dry fettuccine pasta
1 Tbsp. butter
1 C. chopped onion
1 C. red bell pepper, chopped
1 lb. ground beef (optional)
29 oz. can diced tomatoes
4.5 oz. can sliced mushrooms
3 Tbsp. chopped black olives (optional)
2 tsp. dried oregano
1 C. shredded Cheddar cheese
1 C. shredded mozzarella cheese
10.75 oz. can cream of mushroom soup
1/4 C. beef broth
1/4 C. grated Parmesan cheese
Instructions:
Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter or margarine in a large skillet over medium heat. Add onion and green bell pepper and sauté until tender. Meanwhile, in a separate large skillet, brown beef, if desired; drain and reserve. Add tomatoes, mushrooms, olives and oregano to onion and bell pepper. Then add beef if desired and simmer uncovered for 10 minutes. Preheat oven to 350º. Place half of the fettuccine in a lightly greased 9"x13" baking dish. Top with half of the vegetable mixture and sprinkle with 1/2 C. of Cheddar cheese and 1/2 C. of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth and pour over the casserole. Sprinkle with Parmesan cheese and bake for 30 to 35 minutes or until heated through. Makes 11 servings
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