Italian Pasta and Beef Bake

	3 cups (12 oz.) uncooked mostaccioli or penne pasta (tube-shaped pasta)
	1 lb. lean ground beef
	2 15 oz. cans Italian-style tomato sauce
	2 14.5 oz. cans diced tomatoes with basil, garlic and oregano, undrained
	4.5 oz. jar sliced mushrooms, drained
	2 cups shredded mozzarella cheese

	Cook mostaccioli pasta as directed on package. Drain.
	Brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into greased 9x13-inch baking dish.
	Add cooked mostaccioli pasta; stir gently to mix. Cover with foil tightly. Bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5-10 minutes or until bubbly and cheese is melted. VARIATIONS: Use a 32 oz. jar of any flavored spaghetti sauce instead of the tomato sauce. You can also add less tomatoes. You can also use sausage or pepperoni or meatballs instead of the hamburger. Also, you can use a different shaped pasta, if you prefer too! I have made this so many times all different ways. Delicious any way! You can also cut recipe in half for smaller families, and put in an 8-inch pan. Or you can throw all the ingredients in the crock pot and heat it up that way (after you brown the meat and cook and drain the pasta.) So easy and quick!