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)



  1. Preheat oven to 350 degrees.
  2. Cook macaroni according to package directions; drain and set aside.
  3. 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.
  4. Spoon into a baking dish and top with remaining grated mozzarella cheese.  Bake for 30 minutes, or until bubbly.