Betty Crocker Stove Top Lasagna

1 pound bulk Italian sausage
1 green bell pepper, sliced
1 (8 ounce) package sliced mushrooms ( 3 cups)
1 medium onion, chopped (1/2 cup)
3 cups bow tie pasta, uncooked
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 (26 to 30 ounce) jar chunky tomato pasta sauce (any variety)
1 cup 4-blend Italian shredded or shredded mozzarella
    cheese( 4 ounces)

Cook sausage, pepper, mushrooms and onion in 12-inch skillet or 4 quart Dutch oven over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 10 minutes until pasta is tender. Sprinkle with cheese.