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1 pound ground beef
1 pound mild ground pork sausage
1 medium onion, chopped
1 green pepper, chopped
1 (3 1/2-ounce) package pepperoni slices, chopped
1 (28-ounce) can crushed tomatoes, undrained
1 (26 1/2-ounce) can spaghetti sauce
1 (16-ounce) jar mild salsa
1 (4-ounce) can slice mushrooms, drained
1 (10-ounce) jar pepperoncini salad peppers,
drained and sliced
1 (16-ounce) package shell macaroni, cooked
1 cup grated Parmesan cheese
4 cups (16 ounces) shredded Mozzarella cheese

Cook first 4 ingredients in a large skillet over medium heat,
stirring until meat browns and crumbles. Drain well; set aside.
Combine chopped pepperoni and next 5 ingredients in a large bowl;
stir in meat mixture and pasta shells. Spoon half of pasta mixture
into 2 lightly greased 11x7-inch baking dishes; sprinkle each
casserole with 1/4 cup Parmesan cheese and 1 cup Mozzarella cheese.
Top with remaining pasta mixture. Bake at 350 degrees for 30 minutes or
until heated; top with remaining cheeses. Bake 5 additional

Yield: 6 servings per casserole.

Note: Unbaked casseroles may be frozen up to three months
(freeze cheeses for topping separately). Thaw in refrigerator 24
hours; let stand at room temperature 30 minutes. Bake at 350 degrees for
40 minutes; sprinkle with cheeses. Bake additional 5 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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