Ingredients
1-1/2 pounds ground beef1 medium onion, chopped1 garlic clove, minced1 jar (14 ounces) spaghetti sauce1 cup water1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1/2 teaspoon salt1/8 teaspoon pepper2 eggs, lightly beaten1/4 cup canola oil1 package (7 ounces) elbow macaroni, cooked and drained2 cans (4 ounces each) mushroom stems and pieces, drained1 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese1 cup soft bread crumbsAdditional mozzarella cheese, optional
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving.
