1. Preheat oven to 350.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add mushrooms, bell pepper, onion, and garlic to pan; saute 10 minutes or until tender. Add Creole seasoning, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minutes, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 4 minutes.
3. Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until well blended. Cook until slightly thick (about 8 minutes), stirring constantly (do not boil). Remove from heat. Add provolone, teaspoon salt, and teaspoon black pepper, stirring until cheese melts.
4. Spread cup sauce in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; toop eith half of mushroom mixture and about cup sauce. Repeat layers, ending with the noodles. Spread remaining sauce over noodles. Cover and bake at 350 for 30 minutes. Uncover; sprinkle evenly with mozzarella and bacon. Bake an additional 10 minutes. Let stand 15 minutes before serving.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 8|
|Calories from Fat: 132 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 49.4mg||15 %|
|Sodium 378.5mg||13 %|
|Potassium 410.2mg||11 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 24.1g|
|Protein 12.2g||17 %|
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Calories per serving: 303
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