Ingredients
1 cup uncooked elbow macaroni1/2 pound lean ground beef (90% lean)6 small fresh mushrooms, halved1/3 cup chopped onion1 can (8 ounces) tomato sauce1 package (3-1/2 ounces) sliced pepperoni2 tablespoons sliced ripe olives1 teaspoon sugar3/4 teaspoon Italian seasoning1/4 teaspoon pepper1/4 cup shredded cheddar cheese1/4 cup shredded part-skim mozzarella cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, olives, sugar, Italian seasoning and pepper.
Drain macaroni; add to meat mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cheeses.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Freeze option: Cool unbaked casserole; cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake according to directions.
