1 tablespoon vegetable oil
1-1/2 pounds ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1/2 pound fresh mushrooms, quartered
1 (28-ounce) jar spaghetti sauce
1 (8-ounce) package elbow macaroni, cooked according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
- Preheat the oven to 375°F.
- In a large skillet, heat the oil over medium-high heat. Add the ground beef, bell pepper, onion, and mushrooms, and cook for 6 to 8 minutes, stirring to crumble the beef, until no pink remains; drain excess liquid.
- Add the remaining ingredients except the cheese; mix well. Place in a 2-1/2-quart casserole dish, cover, and bake for 22 to 25 minutes.
- Remove the casserole from the oven, uncover, and top with the mozzarella cheese. Bake uncovered for 5 to 7 minutes, or until heated through and the cheese is melted.