1 box of small shells or macaroni, (your choice).

  1 lb. ground beef.

  1 large jar of Ragu spaghetti sauce (30 oz.), (or a sauce of your choice).

  1 8 oz. can of tomato sauce.

  1 can of mushroom pieces (optional for you, mandatory for me). 

  1 lb. mozzarella cheese, roughly grated.

  1 lb.of pepperoni, (or a little less), sliced thin, then roughly chopped.

  (Save some whole slices to put on top of casserole before baking.)

  1 tsp. dried Parsley flakes & a dash each of garlic powder, salt and pepper. 

  Method:  Brown ground beef in a large frying pan, crumbling as it cooks.

  When beef is about half way from being done, add chopped pepperoni and

  mushroom pieces.  Mix well, continue to cook until beef is completely

  browned.  Drain meat mixture well and put into a large mixing bowl.  Add 

  sauces, and spices.  Mix well.  Cook pasta as per directions on the box.

  Drain well and add to the meat mixture.  Again, stir well.  Lightly spray

  a 9"x13"x2" Pyrex baking dish (or similarly sized Corningware baking

  dish) with Pam.  Alternately layer meat mixture and Mozzarella cheese

  into pan, starting with meat mixture and ending with cheese.  Top cheese

  with slices of pepperoni that were saved.  Cover baking dish with

  aluminum foil and bake in a 350 degree oven for about 35 minutes.

  Uncover casserole and continue to bake for about another 10 minutes,

  until cheese is melted and beginning to brown.




 Pepperoni  Casserole