Prepare 1 pound rotelle pasta; drain and set aside. In large skillet, cook 8 ounce sliced pepperoni. Remove form pan and set aside.

In same skillet add:

1 chopped onion
2 c. sliced mushrooms

Cook until soft.

Add:

2 (15 oz.) cans tomato sauce
1 tbsp. Worcestershire sauce
1 tsp. basil
1/2 tsp. oregano

Bring to a boil. Reduce and simmer 5 minutes.

Toss pasta with:

1/4 c. melted butter
1/4 c. grated Parmesan cheese

Place in 13x9 pan.

Pour sauce over noodles. Arrange pepperoni on top.

In bowl, combine:

8 oz. shredded Mozzarella
1/2 c. shredded Cheddar cheese

Sprinkle over pepperoni.

Bake at 350 for 40 minutes. Serves 8-10.