Baked Cheesy Mostaccioli

• 3 cups uncooked mostaccioli
• 1 pound ground beef
• 2 Italian sausage links, casings removed
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 ounces) crushed tomatoes
• 2 cans (8 ounces each) tomato sauce
• 1 tablespoon Italian seasoning
• 1/2 teaspoon sugar
• 2 cups shredded cheddar cheese, divided

1. Preheat oven to 350u0b0. Cook mostaccioli according to package directions for al dente; drain.
2. Meanwhile, in a 6-qt. stockpot, cook beef, sausage, onion, peppers, mushrooms and garlic over medium-high heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
3. Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend.
4. Stir in 1-1/2 cups cheese and mostaccioli. Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

uncooked mostaccioli, ground beef, italian sausage links, onion, green pepper, sweet red pepper, fresh mushrooms, garlic, tomatoes, tomato sauce, italian seasoning, sugar, cheddar cheese

Taken from www.tasteofhome.com/recipes/baked-cheesy-mostaccioli/ (may not work)