Ingredients
4 cups uncooked penne pasta3 Italian sausage links, cut into 1/2-inch slices1 cup sliced fresh mushrooms1 medium green pepper, chopped1 medium onion, chopped1 package (3-1/2 ounces) sliced pepperoni3-1/2 cups water2 cans (6 ounces each) tomato paste2 envelopes thick and zesty spaghetti sauce mix1 can (2-1/4 ounces) sliced ripe olives, drained1/4 cup olive oil1/2 teaspoon garlic salt1 cup shredded part-skim mozzarella cheese
Preparation
Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the sausage, mushrooms, pepper and onion over medium heat until meat is no longer pink and the vegetables are tender; drain and remove from pan.
Cook pepperoni in the same pan until heated through. Return sausage mixture to the pan.
Stir in the water, tomato paste, spaghetti sauce mix, olives, oil and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes to allow flavors to blend.
Drain pasta; stir into sausage mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
