Supreme Pizza-Style Pasta

• 1 pound bulk Italian sausage
• 1 package (16 ounces) elbow macaroni
• 2 jars (14 ounces each) pasta sauce
• 1/2 cup water
• 1 package (8 ounces) sliced pepperoni
• 3 cups shredded part-skim mozzarella cheese, divided
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 can (6-1/2 ounces) sliced ripe olives, drained
• 1 can (6 ounces) sliced mushrooms, drained
• 1/3 cup grated Parmesan cheese
• Additional pasta sauce, optional

1. Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray.
2. In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles. Add pasta; cook and stir 3-4 minutes or until edges become translucent. Stir in pasta sauce, water, pepperoni, and half of each of the following: mozzarella cheese, pepper, onion, olives and mushrooms. Transfer pasta mixture to slow cooker. Top with remaining mozzarella cheese; sprinkle with remaining vegetables.
3. Cook, covered, on low 3-4 hours or until pasta is tender. Just before serving, sprinkle with Parmesan cheese. If desired, serve with additional pasta sauce.

italian sausage, elbow macaroni, pasta sauce, water, pepperoni, mozzarella cheese, green pepper, onion, olives, mushrooms, parmesan cheese, pasta sauce

Taken from www.tasteofhome.com/recipes/supreme-pizza-style-pasta/ (may not work)