1 lb bulk Italian pork sausage
1 medium onion, cut in half, sliced (1/2 cup)
1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)

1. In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
3. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

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