Submitted by Irene Hauner
Makes two 11x7 pans – One to enjoy now and one to freeze for later.
3 cups uncooked spiral pasta
2 pounds ground beef
1 medium onion, chopped
2 cans (8 oz. each) mushroom stems and pieces, drained
1 can (15 oz.) tomato sauce
1 jar (14 oz.) pizza sauce
1 can (6 oz.) tomato paste
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
4 cups (16 oz.) shredded mozzarella cheese, divided
1 package (3 -1/2 oz.) sliced pepperoni
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a deep frying pan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 11" x 7" x 2" baking dishes; sprinkle each with 1 cup of mozzarella cheese. Repeat layers. Top with pepperoni and Parmesan cheese*. Cover and bake at 350º for 20 minutes. Uncover; bake 10 to 15 minutes longer or until heated through.
* If freezing for later, omit the Parmesan cheese until it's time to bake as it doesn't freeze well.