1 (4 oz.) pkg. sliced pepperoni
1 med. onion, chopped
1 med. green pepper, chopped
1 c. sliced mushrooms
1 pkg. Lawry's Rich and Thick Spaghetti sauce seasoning
1 (6 oz.) can tomato paste
1 3/4 c. water
2 tbsp. vegetable oil
1 (8 oz.) Mostaccioli pasta or broad egg noodles, cooked and drained
1 c. (4 oz.) grated Mozzarella cheese

In large skillet, brown pepperoni; drain fat. Add green pepper, onions and mushrooms. Saute 5 minutes. Add package of sauce, tomato paste, water and oil. Blend well. Bring to boil. Reduce heat; simmer 10 minutes. Add pasta. Blend well. Pour into 2 quart casserole. Top with cheese. Bake, uncovered at 350 degrees for 15 minutes or until cheese is melted.