Baked Penne

In a large skillet, saute onion, green pepper, and garlic in oil until tender. Add tomatoes, mushrooms, olives and oregano. Add (browned and drained) ground beef, if desired.

Simmer uncovered for at least 10 minutes. (I’ve let it simmer up to 1 hour. Your house will smell divine!)

Preheat oven to 350°F.

Place half of the cooked pasta in a greased 13x9x2 inch baking dish. Top with half the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.

Whisk the soup and milk (or water) until smooth; pour over the layers. Sprinkle generously with Parmesan cheese.

Bake covered with foil at 350° F for 30-35 minutes or until heated through. Remove the foil for the last 5-10 minutes to brown the top.

Notes:
You can easily use fresh mushrooms and tomatoes, the lower fat cheeses and the low-salt soup instead.
You can substitute a different type of pasta (I prefer penne or ziti) and ground turkey instead of beef or no meat at all—it’s delicious as a vegetarian dish!
I also use mozzarella instead of (or with) cheddar sometimes.
Better the next day, like most casseroles and soups are.
Freezes well.