Baked Fettuccine Lasagna

Creamy and comforting, this noodle casserole combines sauteed onion and bell peppers with ground beef, tomatoes, mushrooms and olives. Layer with cooked fettuccine, Cheddar cheese and mozzarella cheese, and pour mushroom soup over the top.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 366 Calories

Ingredients

• 1 tablespoon butter
• 1 cup shredded Cheddar cheese
• 1 cup chopped onion
• 1 cup shredded mozzarella cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¼ cup grated Parmesan cheese
• 1 (29 ounce) can diced tomatoes
• 2 teaspoons dried oregano
• 12 ounces dry fettuccine pasta
• 1 pound lean ground beef (Optional)
• 1 cup red bell pepper, chopped
• 1 (4 ounce) can sliced mushrooms
• 3 tablespoons chopped black olives
• ¼ cup beef broth

Recipe Instructions

Step 1

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

Step 2

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

Step 3

In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.

Step 4

Arrange half of the cooked fettuccine in the prepared dish, top with half 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 soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.

Step 5

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