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
• 1 , 4 ounce
• 3 tablespoons chopped black olives
• 2 teaspoons dried oregano
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 , 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.

Nutrition per serving