In a large saucepan, sauté the mushrooms, onion, pepper and garlic in oil for
5 minutes or until tender.
Add the tomato sauce, bay leaves, oregano, basil and
sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until
thickened, stirring frequently.
Meanwhile, cook pasta according to package directions; drain.
Discard bay leaves
from sauce.
Add pasta, 5 cups mozzarella cheese, pineapple and ham. Transfer to
a greased shallow 3-quart baking dish.
Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.