Pepperoni spaghetti
| 1 pounds | Lean ground beef |
| 1 pack | Pepperoni slices; (3.5 oz) chopped |
| 1 large | Onion; chopped |
| 1 medium | Size green bell pepper; chopped |
| 1 | Jar Spaghetti sauce with mushrooms (28 oz) |
| 12 ounces | Spaghetti; cooked |
| 1 cup | Shredded mozzarella cheese (4 oz) |
| 1 tablespoon | Grated parmesan cheese |
Cook first 4 ingredients in a large skillet over medium high heat until beef is browned, stirring until it crumbles; drain well. Return mixture to skillet; stir in spaghetti sauce. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 20 minutes. Place pasta in a 13 x 9 inch baking dish, and top with beef mixture; sprinkle with mozzarella cheese. Broil 5 1/2 inches from heat (with electric oven door partially open) 1 to 2 minutes or until cheese melts. Remove from oven; sprinkle with Parmesan cheese.
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