Ingredients
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) 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)
Chopped fresh basil, if desired
Preparation
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.
Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.
