1 lb. bulk Italian sausage
1 green pepper, sliced
1 (8 oz.) pkg sliced mushrooms (3 cups)
1 onion, chopped
3 Cups uncooked mini-lasagna noodles (6 oz.)
2 1/2 Cups water
1/2 tsp. Italain seasoning
1 jar tomato paste
1 Cup mozzarella cheese
In 12-inch skillet, or 4-quart Dutch oven, cook
sausage, pepper, mushrooms, and onion over medium
high heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese.