Ingredients
-
12 ounces dry fettuccine pasta
-
1 pound lean ground beef (Optional)
-
1 tablespoon butter
-
1 cup chopped onion
-
1 cup red bell pepper, chopped
-
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 (10.5 ounce) can condensed cream of mushroom soup
-
¼ cup beef broth
-
¼ cup grated Parmesan cheese
Directions
-
Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
-
Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
-
Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 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 condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
-
Bake in the preheated oven until heated through, 30 to 35 minutes.
Nutrition Facts (per serving)
366 | Calories |
17g | Fat |
33g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 366 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 8g | 39% |
Cholesterol 55mg | 18% |
Sodium 686mg | 30% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 21g | 42% |
Vitamin C 30mg | 34% |
Calcium 188mg | 14% |
Iron 3mg | 17% |
Potassium 289mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.