Mostaccioli, known in Italy as "Penne Lisce," or pasta in the form of a short tube, are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri, and Sorrento. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike Penne pasta, which are ridged, Mostaccioli are smooth in texture.

This week I am combining two of my favorite foods, pasta, and pizza. There are just a few ingredients, but they come together to make worlds of deliciousness, in a short amount of time.

1 jar marinara sauce

2 cups uncooked mostaccioli pasta

1 pkg. (8 oz.) sliced mushrooms

1 cup water

1 small yellow or green bell pepper, finely diced

½ cup (1 oz.) sliced pepperoni, halved

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

1 cup (4 oz.) shredded pizza cheese blend or Italian cheese blend

Chopped fresh oregano (optional)

Garlic bread (optional)

1. Coat inside of crockpot with non-stick cooking spray.

2. Combine marinara sauce, pasta, mushrooms, water, bell peppers, pepperoni, oregano, and red pepper flakes in crockpot; stir to blend. Cover; cook on low 2 hours.

3. Stir well. Cover; cook on low 1 ½ to 2 or on high 45 minutes to 1 hour. Garnish with cheese and fresh oregano. Serve with bread, if desired.