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Ingredients
1 Large Onion -- Finely Chopped
3 Whole Peppers, Red, Yellow And Green -- Sliced
1 Tablespoon Olive Oil
1 Can Cream Of Mushroom Soup
1 Can Whole Button Mushrooms -- Drained
1 Can artichoke hearts -- Drained And Halved
1 Can Tomatoes -- Diced
1 Pound Fusilli Pasta -- Cooked Al Dente
Parmesan Cheese -- To Taste
Basil -- To Taste
Directions
Saute onions and peppers in olive oil. When almost done, add soup, mushrooms and artichokes. Cook 1 -2 minutes. Add tomatoes and stir. Cook for 1 minute. In an ungreased, 9X13 dish, alternate layers of pasta and sauce finishing with the sauce. Top cheese and Basil. Bake 350 degrees for 20 minutes. Will store up 2 days in the refrigerator, uncooked.
Recipe submitted by Jim Catanich
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