1 package (7 ounces) elbow macaroni, cooked and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
Additional mozzarella cheese, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving.