Ingredients
2 pounds ground beef2 medium onions, chopped1 medium green pepper, chopped6 garlic cloves, minced4 cups water1 can (12 ounces) tomato paste1 can (4 ounces) mushroom stems and pieces, drained1 package (3-1/2 ounces) sliced pepperoni2 envelopes spaghetti sauce mix1 teaspoon Italian seasoningPASTA:8 cups water1 cup each uncooked elbow macaroni, bow tie pasta and medium pasta shells2 cups shredded part-skim mozzarella cheese
Preparation
In a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
Meanwhile, for pasta, bring water to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir into tomato sauce. Transfer to a greased 13x9-in. baking dish (dish will be full).
Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
