Ingredients:
3 Tablespoons canola oil
1/2 pound mushrooms
1 medium onion, chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
1 15-oz. can tomato sauce
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
3-1/2 Cups uncooked spiral pasta
6 Cups shredded mozzarella cheese
1 20-oz. can pineapple chunks, drained
1 Cup sliced ham, cut in chunks
Directions:
In a large sauce pan, heat up the oil and sauté the mushrooms, onion, pepper and garlic for 5 minutes or until tender. Add the tomato sauce, bay leaves, oregano, basil and sugar. Bring to a boil, reduce the heat and simmer uncovered for 20 to 30 minutes or until thick, stirring frequently. Cook the pasta according to package instructions and drain. Discard bay leaves from sauce, then add in the cooked pasta and 5 Cups of the mozzarella cheese as well as the pineapple and ham. Transfer into a greased, shallow 3-quart baking dish and sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 30 to 35 minutes or until heated through.