4 oz. thin pepperoni
1 med. green pepper, chopped
1 med. onion, chopped
1 c. sliced mushrooms
1 pkg. Lawry's extra-rich and thick spaghetti sauce seasoning mix
1 can (6 oz.) tomato paste
1 3/4 c. water
2 tbsp. oil
8 oz. pasta: rotoni, ziti or shells cooked and drained
1 c. grated Mozzarella cheese

In skillet brown pepperoni. Drain. Add pepper, onions and mushrooms. Saute for 5 minutes. Add spaghetti sauce mix, tomato paste, water and oil. Stir well. Bring to a boil. Reduce heat; simmer uncovered 10 minutes. Add cooked pasta, mix well. Pour into 12 x 8 x 2 inch casserole; top with Mozzarella cheese.

Bake uncovered in 350 degree oven for 15 minutes. Garnish with pepperoni. Serve with fresh salad and bread sticks.