Ingredients
1 pound bulk Italian sausage1 package (16 ounces) elbow macaroni2 jars (14 ounces each) pasta sauce1/2 cup water1 package (8 ounces) sliced pepperoni3 cups shredded part-skim mozzarella cheese, divided 1 medium green pepper, chopped1 small onion, chopped1 can (6-1/2 ounces) sliced ripe olives, drained1 can (6 ounces) sliced mushrooms, drained1/3 cup grated Parmesan cheeseAdditional pasta sauce, optional
Preparation
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.
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.
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.
