1 lg. bag Rigatoni spaghetti
1 med. size can mushrooms
3 heaping tbsp. butter
1 1/4 lbs. veal
3/4 lbs. pork
1 lg. onion
1 1/2 med. green peppers, chopped
3 heaping tbsp. prepared mustard
1 lb. Cheddar cheese
1 can tomato sauce
1 (No. 2) can tomato juice
Salt, pepper and chili powder to taste

Cut veal and pork into bite size pieces or small strips. Melt butter in skillet, add chopped onion, green pepper, veal and pork, mushrooms (undrained) and seasonings. Cook until meat is tender. In the meantime cook the Rigatoni spaghetti per package instructions. Add to the hot meat mixture the grated cheese (reserving enough for topping) and the spaghetti. Stir until the cheese is melted. Add mustard, tomato juice and tomato sauce. Place in casserole. Top with remaining cheese and bake in slow oven (325 degrees) for 45 minutes. Top with Italian cheese.