2 cups dried corkscrew macaroni
1 3 1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15 -ounce can pizza sauce
1 8 -ounce can tomato sauce
1 6 -ounce can tomato paste
1/2teaspoon sugar
1/8teaspoon pepper
1/8teaspoon garlic salt
1/8teaspoon onion salt
1 8 -ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese

Cook the macaroni according to the package directions, except omit the salt; drain. Meanwhile, cut half of the pepperoni slices in quarters; set aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt, and onion salt. Stir in the cooked macaroni and quartered pepperoni slices. Spoon half of the macaroni mixture into a 2-quart casserole; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese and remaining pepperoni slices. Bake, uncovered, in a 350 degree F oven about 40 minutes or until heated through and cheese is lightly browned. Makes 6 servings