8 oz. whole wheat pasta (I used penne)
1 lb. lean ground beef (I omitted)
1/2 c. green onion, finely chopped
1/2 red pepper, chopped
1 (28 oz.) can NSA diced tomatoes
1 (6 oz.) can tomato paste
4 oz. fresh mushrooms, sliced
1 tsp. salt
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. garlic powder (or 1 clove garlic, minced)
1/4 tsp. crushed red pepper, grated
1 c. LF mozzarella or Italian blend cheese
Prepare pasta according to package directions. Drain.
In a large skillet, cook ground beef, onion and red pepper. Drain excess fat. Add tomatoes, tomato paste, mushrooms and seasonings. Simmer on low heat 20 minutes.
Combine cooked rotini and sauce; spoon into baking dish sprayed with non-stick spray. Top with cheese. Bake in a 350 degree oven for 35 minutes.