Baked Fettuccine Lasagna

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 can diced tomatoes , 29 ounce
• 1 can sliced mushrooms , 4 ounce
• 3 tablespoons chopped black olives
• 2 teaspoons dried oregano
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 0.25 cups beef broth
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.

2. 2

   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.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

4. 4

   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.

5. 5

   Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.

6. 6

   Bake in the preheated oven until heated through, 30 to 35 minutes.