1/2 package (16 oz) Tenderoni Rotini, uncooked
1 lb ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 (28 oz) can diced tomatoes, un-drained
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms, un-drained
1 tsp salt
½ tsp basil leaves
½ tsp oregano leaves
¼ tsp garlic powder
¼ tsp crushed red pepper
2 cups (8 oz) shredded mozzarella cheese, divided
Prepare pasta according to package directions; drain.
In medium skillet, combine ground beef, onion and green pepper.
Cook until beef is brown and green pepper is tender; drain.
Stir in next 9 ingredients.
Bring to boil.
Reduce heat; simmer 20 minutes.
Combine pasta and meat sauce; mix well.
Layer 1/2 the mixture into a 2-quart baking dish; top with 1 cup mozzarella.
Repeat layers with remaining mixture and cheese.
Bake in a 350°F oven until hot, 20 to 30 minutes.