1 (8 oz.) Mostaccioli macaroni
1 1/2 lbs. ground meat
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (4 oz.) can mushrooms
1/2 c. water
1 tsp. salt
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. pepper
1 lg. basil leaf
6 oz. Mozzarella, sliced
1/2 c. Parmesan cheese, grated

Cook macaroni until tender. Set aside.

In large saucepan, cook ground beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, paste, undrained mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to boil, reduce heat, cover and simmer for 30 minutes.

Remove bay leaf, stir in macaroni, turn half of mixture into a 3-quart casserole. Layer half of the Mozzarella cheese on top, put other half macaroni on top and sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 35 minutes or until heated totally through. Put the rest of Mozzarella on top. Heat for 5 more minutes or until cheese is melted. Let stand for 5 minutes and serve.