Ingredients
2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
4 cups water
1 can (12 ounces) tomato paste
1 package (3½ ounces) sliced pepperoni
2 envelopes spaghetti sauce mix
1 teaspoon Italian seasoning
1 can (4 ounces) mushroom stems and pieces, drained
Pasta
8 cups water
1 cup each uncooked elbow macaroni, bow tie pasta and medium pasta shells
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
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 water to a boil. Reduce heat; simmer uncovered for 1 hour.
Meanwhile, for pasta, bring water to a boil in a large saucepan. Add the 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 13-by-9-inch baking dish (dish will be full).
Bake at 350 degrees for 30 minutes. Sprinkle with mozzarella cheese. Bake for 5–10 minutes longer or until cheese is melted.
Recipe Courtesy Of
Taste of Home
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