1 pound lean ground beef
1 small onion, minced
1 small green bell pepper, minced
28 ounces crushed tomatoes
6 ounces tomato paste
4 ½ ounces sliced, undrained mushrooms
1 teaspoon salt (optional)
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon fried oregano
1 teaspoon sugar OR 1 small grated carrot
8 ounces Rotini, cooked
3 cups (12 ounces) shredded mozzarella
Oven: 350 °

Cook the ground beef, onion and bell pepper in a large skillet over medium heat, stirring until beef
crumbles and is no longer pink; drain and return to skillet.  Stir in tomatoes and next 7 ingredients;
bring to a boil.  Reduce heat, and simmer, stirring occasionally, 20 minutes.  Stir in Rotini and cheese.
Spoon into a lightly greased 13 x 9-inch baking dish and bake about 35 minutes or until hot and bubbly.
Makes 8 servings