1/2 of a 1 lb. pkg. pasta Mostaccioli, uncooked
1 lb. ground Italian sausage (mild or hot)
1 med. onion, chopped
1 c. celery, chopped
1 (14 oz.) can stewed tomatoes, broken up, undrained
2 (8 oz.) cans tomato sauce
1 (8 oz.) jar sliced mushrooms, drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili pepper
2 c. (8 oz.) Mozzarella cheese, shredded

Prepare pasta Mostaccioli according to package directions; drain. In large skillet, combine ground sausage, onion and celery. Cook until sausage is browned and celery is tender; drain. Add remaining ingredients, except Mostaccioli and cheese. Bring to boil. Reduce heat; simmer 5 minutes. Combine meat sauce and Mostaccioli. Pour into 3-quart baking dish. Top with cheese. Cover. Bake in a 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers.

NOTE: Mild or hot Italian link sausage may be added in addition to the ground sausage. Enjoy. Serves 6 to 8.