Ingredients
1/2 pound sliced fresh mushrooms1 medium onion, chopped1 medium green pepper, chopped3 tablespoons canola oil2 garlic cloves, minced1 can (15 ounces) tomato sauce2 bay leaves1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon sugar3-1/2 cups uncooked spiral pasta6 cups shredded part-skim mozzarella cheese, divided1 can (20 ounces) pineapple chunks, drained1 cup cubed fully cooked ham
Preparation
In a large saucepan, saute the mushrooms, onion and pepper in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomato sauce, bay leaves, oregano, basil and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently.
Meanwhile, cook pasta according to package directions; drain. Discard bay leaves from sauce. Stir in the pasta, 5 cups of mozzarella cheese, pineapple and ham.
Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
