Ingredients
1
package (9 ounces) refrigerated spinach fettuccine
2
cups sliced mushrooms (6 ounces)
1
large yellow bell pepper, chopped (1 1/2 cups)
1
small onion, finely chopped (1/4 cup)
2
containers (10 ounces each) refrigerated plum tomato cream sauce
4
ounces sliced mozzarella cheese
4
medium roma (plum) tomatoes, sliced
Preparation
Heat oven to 375°. Grease 2-quart casserole.
Cook and drain fettuccine as directed on package. Spread fettuccine in casserole. Top with mushrooms, bell pepper and onion. Pour sauce over vegetables. Top with cheese and tomatoes.
Bake uncovered about 20 minutes or until bubbly around edge.
