24 ounces of traditional pasta sauce (your favorite brand)
1 package of fresh mushrooms (8 ounces sliced or you can use canned)
1 can be sliced black olives
¼ teaspoon red pepper flakes or to taste
8 ounces mozzarella cheese (cut into ½ inch cubes)
4 ounces shredded Colby & Monterey Jack cheese
¼ cup grated Parmesan cheese
Preheat oven to 400F.
Cook pasta according to package directions for a firm; drain.
While pasta is cooking in a large skillet over medium-high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
Spoon the mixture into a 2.75-quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack, and Parmesan cheese.
Bake for 20 minutes or until cheese is melted and the mixture is hot and bubbly – Serve hot.