8 oz. mostaccioli
1 1/2 lbs. ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (4 oz.) can mushroom stems and pieces
1/2 c. water
1 tsp. salt
1 tsp. sugar
1 tsp. dried basil, crushed
1/8 tsp. pepper
1 lg. bay leaf
6 oz. sliced Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook mostaccioli in a large amount of boiling salted water about 14 minutes or just until tender; drain. Set aside.

Meanwhile, in large saucepan cook ground beef, onion, green pepper and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, tomato paste, undrained mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer for 30 minutes, stirring occasionally. Remove bay leaf. Stir in mostaccioli.

Turn half of the meat mixture into 3 quart casserole or 13x9x2 inch baking dish. Layer half of the Mozzarella cheese atop. Top with remaining meat mixture. Sprinkle with Parmesan cheese. Cover with foil. Bake in 350 degree oven about 35 minutes or until heated through. Remove foil. Cut remaining Mozzarella cheese into strips; arrange atop casserole. Bake about 5 minutes more. Let stand 5 minutes before serving. Makes 8 to 10 servings.