Pepperoni Macaroni Casserole

Ingredients

2 boxes "Velveeta Shells & Cheese"

1-lb. bulk (italian or pizza-spiced) sausage

1 large onion, diced

1 small green pepper, diced

1-15oz. can pizza sauce

1-8oz. can tomato sauce

1-6oz. can Contadina tomato paste, (Italian -Seasonings kind)

1-3 1/2 oz. pkg. sliced pepperoni, halved

1 can of black or green olives (your pref.) , drained and sliced

1 tall can or jar sliced mushrooms,drained,  (or fresh, do not have to pre-cook!)

1-20 oz. can pineapple chunks, drained, (optional, but we LOVE it, ...PLEASE try it just once!!!!!)

1/2 of a 1-lb. ball good mozzarella, shredded (put the other half in a ziploc freezer bag for another use)

Procedure

In lg. saute pan or frying pan, cook sausage, green pepper, and onion til done, drain grease. Stir in tomato and pizza sauces, tomato paste, pepperoni, olives, pineapple, and 3/4 of the cheese.

Make macaroni according to directions. (DO NOT overcook pasta! ) Fold into mixture. Pour into lg., greased baking pan. Bake, covered, at 350* for 30 minutes,uncover , top with remaining cheese and bake, uncovered,  5-10 min. longer, til cheese is melted and all is bubbly.  

 

Serve with garlic bread and a tossed salad!

Serving Information

• Serves: 8
• Fat: g
• Calories: