Macaroni Italiano

Ingredients

• 1 lb pasta twists
• 8 o.z. pkg. sliced pepperoni
• 1 lge onion
• 2 C. sliced mushrooms (4 o.z.)
• 2 (15 o.z.) cans tomato sauce
• 1 T. Worcestershire sauce
• 1 tsp crushed basil
• 1/2 tsp crushed oregano
• 1/4 C. margarine, melted
• 1/4 C. Romano cheese
• 8 o.z. pkg shredded mozzarella
• 1/2 C. shredded Jarlsburg or Swis

Directions

• Preheat oven to 350 degrees
• Cook pasta until tender.
• In large skillet, cook pepperoni over medium heat 5 minutes or until
• lightly browned.
• Remove pepperoni and set aside.
• Add onion and mushrooms to skillet; cook stirring often, 5 minutes or
• until vegetables are soft.
• Add tomato sauce, Worcestershire sauce, basil and oregano.
• Bring to boil. Reduce heat and simmer 5 minutes.
• Toss cokked pasta with margarine and Romano cheese.
• Place in 13 x 9 inch baking dish. Pour sauce over pasta. Arrange
• pepperoni on top.
• In a bowl, combine mozzarella and Jarslbug or Swiss cheese.
• Sprinkle over pepperoni.
• Bake 40 minutes or until heated and cheeses are melted