Italian Style Rigatoni


            1 1/2  pounds        ground beef, lean -- * see note
            4      ounces        mushrooms, canned -- sliced and drained
            1/3    cup           onion -- chopped
            1      clove         garlic -- minced
            1      tablespoon    fresh parsley -- chopped
            1      teaspoon      pepper
            1/2    teaspoon      oregano
            1/4    teaspoon      basil
            29      ounces        tomatoes, canned -- chopped
            6      ounces        tomato paste
            8      ounces        rigatoni -- uncooked
            8      ounces        sliced pepperoni

     In large skillet, brown ground beef until almost done.  Add mushrooms, 
     onion and garlic and cook until onion is tender but not brown.Drain off 
     excess fat.  Stir in remaining ingredients except rigatoni and pepperoni; 
     bring to a boil then reduce heat and simmer covered, stirring 
     occasionally, 30 minutes.  Cook rigatoni according to package directions; 
     drain.  Stir rigatoni and pepperoni into meat sauce.   Place in 
     rectangular glass dish; top with mozzarella cheese, heat in oven until 
     melted.  Serve.

    *May use Italian sausage for the ground beef.


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