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1
In a large skillet, saute onion, green pepper, and garlic in oil until tender.
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2
Add tomatoes, mushrooms, olives and oregano.
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3
Add (browned and drained) ground beef, if desired.
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4
Simmer uncovered for at least 10 minutes.
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5
(Ive let it simmer up to 1 hour.
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6
Your house will smell divine!)
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7
Preheat oven to 350 degrees F.
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8
Place half of the cooked pasta in a greased 13x9x2 inch baking dish.
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9
Top with half the vegetable mixture.
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10
Sprinkle with 1 cup of cheddar cheese.
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11
Repeat layers.
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12
Whisk the soup and milk (or water) until smooth; pour over the layers.
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13
Sprinkle generously with Parmesan cheese.
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14
Bake covered with foil at 350 degrees F for 30-35 minutes or until heated through.
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15
Remove the foil for the last 5-10 minutes to brown the top.
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16
Notes: You can easily use fresh mushrooms and tomatoes, the lower fat cheeses and the low-salt soup instead.
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17
You can substitute a different type of pasta (I prefer penne or ziti) and ground turkey instead of beef or no meat at allits delicious as a vegetarian dish!
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18
I also use mozzarella instead of (or with) cheddar sometimes.
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19
Better the next day, like most casseroles and soups are.
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20
Freezes well.
