Spaghetti à la Mozzarella

Ingredients

• 1 lb (500 g) lean ground beef
• 2 cups (500 ml) sliced mushrooms
• 1 cup (250 ml) chopped onion
• 1 cup (250 ml) chopped green pepper
• 1 can (28 oz/796 ml) tomatoes, undrained
• 1 cup (250 ml) water
• 1 1/2 cups (375 ml) broken spaghetti
• 1 1/2 tsp (7 ml) Italian seasoning
• 1 1/2 tsp (7 ml) salt
• 2 cups (500 ml) shredded Canadian Mozzarella cheese

Preparation

1. Combine beef, mushrooms, onion and green pepper in a large frypan (preferably non-stick). Sauté over medium heat until meat is browned and vegetables are tender. Drain fat.
2. Cut up tomatoes; add tomatoes and juice to pan. Stir in water, spaghetti, Italian seasoning and salt. Bring to boil.
3. Reduce heat; cover and simmer 15 to 20 min. or until pasta is cooked, stirring occasionally. Add cheese; stir until melted.
4. Colby Macaroni Skillet: Substitute 1 1/2 cups (375 ml) uncooked elbow macaroni for broken spaghetti. Omit Italian seasoning; substitute 1 1/4 tsp (7 ml) Worcestershire sauce. Substitute 2 cups (500 ml) Canadian Colby cheese for Canadian Mozzarella cheese.