1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
2 packages ( 3 1/2 oz. each) sliced pepperoni
3/4 cup chopped green pepper
1/2 cup chopped onion
2 jars (28 oz. each) meatless spaghetti sauce
2 tablespoons Italian seasoning
Hot cooked pasta
In a large skillet, cook the sausage, mushrooms, pepperoni, green pepper, and onion over meduim heat until sausage is no longer pink; drain.
Stir in spaghetti sauce and Italian seasoning.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through. Serve with pasta.
Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.