Mozzarella Skillet Spaghetti

Mozzarella Skillet Spaghetti 1 lb (450 g) lean ground beef 1 garlic clove, minced 2 cups sliced mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1 28 oz can tomatoes, undrained 1 cup water 12 oz broken spaghetti 1 1/2 tsp Italian seasoning 1 tbsp balsamic vinegar or Red wine vinegar 1 Pinch of salt 2 cups light shredded Mozzarella cheese 1/4 cup light grated Parmesan cheese Chopped fresh basil, (optional) In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened. Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).