* 1 pound ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 garlic clove, minced
* 1 jar (28 ounces) spaghetti sauce
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 package (3-1/2 ounces) sliced pepperoni
* 8 ounces uncooked spiral pasta, wagon wheel pasta or pastas of your choice
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup (4 ounces) shredded provolone cheese
* Grated Parmesan cheese

* In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni.
* In a greased 13-in. x 9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese.
* Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving. Yield: 6-8 servings.

Need a new dessert idea? Top pound cake slices with miniature chocolate chips and miniature marshmallows. Broil for a few minutes or until the chips and marshmallows are melted.