Filling Pasta #Recipe

4 cups uncooked wagon wheel pasta 
1 pound lean Italian Sausage
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted

1 cup medium salsa

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 teaspoon dried oregano

1/2 cup sour cream

1/3 cup shredded Monterrey Jack cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through. Drain pasta; serve with sauce mixture. Sprinkle with cheese. Yield: 5 servings

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