2 lb. Italian sausage
3 oz. pkg. Lawry's spaghetti mix
1 lb. can stewed tomatoes
1 tsp. minced garlic
1 tbsp. whole basil
2 tbsp. parsley flakes
1 lb. fresh mushrooms, sliced
15 oz. can tomato herb sauce
12 oz. can tomato paste
12 oz. water
20 oz. large shel-roni
1 lb. Mozzarella cheese, coarsely grated

Brown sausage with Lawry's mix. Add tomatoes, garlic, basil and parsley flakes. Saute mushroom slices in butter and add. Add tomato sauce, tomato paste, and water. Simmer.

Cook shel-roni in large pot of boiling, salted water for 10 to 12 minutes, drain, and add to simmering sauce. Remove from heat and let mixture cool about 20 minutes. Stir in grated cheese and pour into two baking pans. Bake about 30 minutes at 350 degrees before serving.