Prep
30-60 mins
Cook
15 MIN
Calories
400
Ingredients
8 slices
OSCAR MAYER Center Cut Bacon
1 lb
extra-lean ground beef
3 cups
fresh mushrooms, quartered
1 large
onion, chopped
2 cloves
garlic, minced
2 cans
(14.5 oz. each) no-salt-added diced tomatoes, undrained
1 jar
(24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1-1/2 cups
water
3 cups
penne pasta, uncooked
1 cup
Shredded Colby & Monterey Jack Cheeses
1/4 cup
chopped fresh parsley
Instructions
Step 1
Cook bacon in large deep skillet until crisp; remove from skillet. Drain on paper towels. Discard drippings from skillet. Add ground beef, mushrooms, onions and garlic to skillet; cook until meat is browned, stirring occasionally.
Step 2
Crumble bacon. Add half the bacon to meat mixture in skillet with the tomatoes, pasta sauce and water; mix well. Cover; bring to boil.
Step 3
Stir in pasta; simmer, covered, on medium-low heat 20 min. or until pasta is tender, stirring occasionally. Remove from heat.
Step 4
Top with cheese and remaining bacon. Let stand, covered, 5 min. or until cheese is melted. Sprinkle with parsley.