Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, minced
• 3 tablespoons canola oil
• 1 (15 ounce) 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 (24 ounces) shredded part-skim mozzarella cheese, divided
• 1 (20 ounce) can pineapple chunks, drained
• 1 cup cubed fully cooked ham

Instructions

1. In a large saucepan, sauté the mushrooms, onion, pepper and garlic in oil for 5 minutes or until tender.
2. 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.
3. Meanwhile, cook pasta according to package directions; drain.
4. Discard bay leaves from sauce.
5. Add pasta, 5 cups mozzarella cheese, pineapple and ham. Transfer to a greased shallow 3-quart baking dish.
6. Sprinkle with remaining cheese.
7. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.