Pasta with the Works

Here's another Italian one for you. This the recipe as I got it.

1/2 cup thinly sliced pepperoni (2 ounces)
1 medium green pepper, thinly sliced
2 cups spaghetti sauce with or without mushrooms
1/3 cup halved pitted ripe olives
4 cups cooked corkscrew macaroni (3 1/2 cups dry)
1 cup shredded mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese

1. In 10-inch skillet over low heat, cook pepperoni until lightly browned, stirring often. Add green pepper; cook 5 minutes or until green pepper is tender-crisp; stirring often.

2. Add spaghetti sauce and olives. Cover and simmer 10 minutes, stirring occasionally.

3. Toss with hot macaroni and mozzarella cheese. Sprinkle with Parmesan cheese. Makes 6 cups or 4 servings.

I do not use either the green pepper or the olives, although they would be good (for me at least. Others here might object!) This is quick to make because it doesn't have to be baked.