Italian Pasta Bake

Ingredients

• 1 1/2 c. uncooked mostaccioli or penne pasta
• 1/2 lb. bulk pork Italian sausage
• 1 medium onion, chopped
• 1 medium stalk celery
• 1 small zucchini, sliced
• 1 small yellow squash
• 4-5 sliced mushrooms (or one small can of mushrooms)
• 10-15 quartered pepperoni slices (opt.)
• 1 can tomato sauce (15 oz.) (You can also do one large can of spaghetti sauce in place of the tomato sauce and diced tomatoes)
• 1 can diced tomatoes with basil, garlic and oregano (14.5 oz)
• 1/2 cup shredded mozzarella cheese

Directions

1. Heat oven to 350 F. Spray 8 in. square pan (I used a round corning ware dish). Cook and drain noodles according to package directions.
2. In a skillet, cook the sausage and onion over medium-high heat, stirring occasionally until sausage is no longer pink and onion is tender. Drain. Stir in zucchini, squash, tomato sauce, diced tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5-10 minutes. Remove from heat and stir in pasta. Pour into baking dish. Cover and bake 15 minutes.
3. Uncover and sprinkle with cheese. Bake uncovered 5-10 more minutes until casserole is bubbly and cheese is melted.