Baked Mostaccioli - Craig Lithgow

8 oz. mostaccioli noodles
1 ½ lbs. ground beef
½ cup chopped onion
1 garlic clove, minced
1 can (28 oz.) tomatoes with juice, cut up
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 can (4 oz.) sliced mushrooms, drained
1/2 cup water
1 to 1 1/4 tsp. salt
1 tsp. sugar
1 tsp. dried basil
1/8 tsp. pepper
1 bay leaf
2 cups (8 oz.) shredded mozzarella cheese
½ cup grated Parmesan cheese

Cook mostaccioli according to package directions, drain and set aside. In a large saucepan, brown ground beef, onion and garlic, drain. Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaf. Stir in mostaccioli. Spoon half into a 13 x 9 x 2 baking dish. Sprinkle with mozzarella cheese, layer with remaining meat mixture. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350 degrees for 30-35 minutes or until heated through. Let stand 5 minutes before serving. Yield: 10-12 servings.