1 1/2 pounds ground beef, lean, * see note
4 ounces mushrooms, canned, sliced and drained
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon pepper
1/2 teaspoon oregano
1/4 teaspoon basil
29 ounces tomatoes, canned, chopped
6 ounces tomato paste
8 ounces rigatoni, uncooked
8 ounces sliced pepperoni

In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve.

*May use Italian sausage for the ground beef.

Serving Size: 6