This is a true Parks family recipe, although I may need to make more tweaks to the recipe to get it as good as my dad can do it. When I made it, it was way too much pasta and not enough sauce, but the taste was good. Since my dad has been slowly weaning himself off of his carb I.V., I don’t know that we’ll have much chance to tweak it, though. Please comment with any alterations you may find that improve the recipe.
1 lb cavatina pasta or elbow macaroni
1 lb ground beef
8 oz mushrooms, sliced
4 oz pepperoni, chopped
2 green bell peppers, chopped
1 onion, chopped
1 (8 oz) can tomato sauces (1 cup)
1 (16 oz) can pizza sauce (2 cups)
4 cups shredded mozzarella cheese (1 lb)
- Preheat oven to 350 degrees.
- Cook macaroni according to package directions; drain and set aside.
- In a skillet, brown ground beef, stirring until crumbly. Add sliced mushrooms and sauté until tender-crisp. Add chopped pepperoni, chopped green bell peppers, and chopped onion. Stir in tomato sauce, pizza sauce, and half of the grated mozzarella cheese. Combine with pasta.
- Spoon into a baking dish and top with remaining grated mozzarella cheese. Bake for 30 minutes, or until bubbly.