Italian Pasta Casserole

Ingredients

• 28 oz canned tomatoes diced drained canned
• 2 tablespoons basil fresh chopped
• 2  garlic cloves minced
• 1 medium size bell pepper green chopped
• 1 pound ground beef lean
• 8 oz mushrooms sliced
• 1 medium onion chopped
• 1 tablespoon oregano fresh chopped
• 0.5 teaspoon pepper 
• 1.5 teaspoons salt divided
• 8 oz mozzarella cheese shredded
• 1.5 teaspoons sugar 
• 26 oz tomato sauce 
• 12 oz wacky mac veggie spirals 

Equipment

• oven
• baking pan

Directions

1. Cook pasta according to package directions; drain and set aside.
2. Cook beef, next 4 ingredients, and 1/2 tsp. salt in a Dutch-oven over medium-high heat, stirring often, 10 minutes or until meat is browned and vegetables are tender.
3. Stir in tomatoes, next 5 ingredients, and remaining 1 tsp. salt. Bring to a boil; reduce heat, and simmer 15 minutes.
4. Combine tomato mixture and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
5. Sprinkle evenly with cheese.
6. Bake, uncovered, at 400 for 30 minutes or until bubbly and thoroughly heated.