1 lb. elbow macaroni
2 lg. cans tomato sauce
1/2 lb. Italian sausage (bulk or links crumbled)
1/2 lb. pepperoni mushrooms, drained
6 oz. Mozzarella cheese
6 oz. Jack cheese
1 1/2 tsp. mixed Italian seasonings
1/2 c. chopped onion
1/4 c. chopped green pepper

While cooking macaroni per package directions, simmer tomato sauce and Italian seasoning in saucepan. In skillet brown sausage, onion and green pepper. Drain macaroni and excess grease from sausage mixture. Assemble all in a lasagne pan or similar baking pan. Starting with a layer of sauce, then 1/2 macaroni, then Jack cheese, then sausage mixture, then mushrooms, then pepperoni, 1/2 the remaining sauce, then remaining macaroni, then remaining sauce, and finally the Mozzarella cheese. Bake approximately 45 to 60 minutes at 375 degrees until bubbly and cheese is melted and lightly browned.