Rotini Meat Pasta Bake

1 (16 ounce) package rotini pasta
20 oz pound lean ground beef
1 medium diced onion
1 large diced green pepper
1 tsp of miniced garlic (from jar)
4 oz sliced mushrooms
1/4 tsp. basil
1/4 tsp. oregano
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper (optional)
1 (32 ounce) jar spaghetti sauce
1 cup water
8 oz bag of finely shredded mozzarella cheese

I also eat 1/2 servings for lunch.

1. In a large pot cook rotini pasta in boiling water until al dente. Drain. Return to pot and set aside.
2. Cook ground turkey, adding diced onions, green pepper, garlic, mushrooms, basil, oregano, salt and pepper in medium skillet. Mix in half of the jar of spaghetti sauce. Simmer on low, heat for 20 minutes stirring ocassionaly.
3. Add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce and add water. Pour mixture into a 9 x 13 (3 quart baking dish). Cover with aluminum foil.
4. In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese on top of pasta dish, scatter cheese with fingers to cover pasta fairly evenly, and return to oven for 8 minutes. Serve warm.

Serving Size: Cut into 8 equal sections. 1 Section = 1 serving.