Mozzarella Spaghetti - cooking recipe

Ingredients

1 lb lean ground beef
2 cups sliced mushrooms (I use 1 can 500 g)
1 cup chopped onion (I use 1)
1 cup chopped green pepper (I use 1)
1 (28 ounce) can tomatoes, not drained
1 cup water
1 1/2 cups spaghetti, broken into thirds (uncooked)
1 1/2 teaspoons italian seasoning (I usually use more)
1 1/2 teaspoons salt
2 cups mozzarella cheese, grated

Preparation

***VARIATION***Colby Macaroni Replace the spaghetti with 1-1/2 cups (375 ml) macaroni.
Replace the Italian seasoning with 1-1/4 tsp (7 ml) Worcestershire sauce.
Replace the Mozzarella with an equal amount of Colby cheese.
In a large pan, brown the beef, mushrooms, onion and pepper.
Cook over medium heat until the veggies are tender.
Drain any fat.
Cut up tomatoes, add with the juices to the pan.
Add the water, spaghetti, Italian seasoning and salt.
bring to a boil.
Reduce heat, cover and let simmer for 15-20 minutes or until the spaghetti is cooked.
Stir occasionally.
Add the cheese, stir until it is melted.