1/2 lb corkscrew rotini noodles
1 lb extra lean ground beef
1 cup yellow onion, chopped
1 small green pepper, chopped
1 28oz can tomatoes
1 6oz can tomato paste
1 4oz can sliced mushrooms
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp red pepper flakes
2 cups Mozzarella cheese, grated
1 cup Parmesan cheese, grated

Cook rotini noodles according to package instructions. In large skillet, brown ground beef with onions and green pepper until cooked through. Add remaining ingredients except for the two cheeses. Stir well and cook over low heat for 20 minutes. Add cooked rotini noodles. Pour into casserole, top with 2 layers each of Mozzarella and Parmesan. Bake in a preheated oven at 350F for 30-45 minutes, or until cheese is melted. Cool and freeze.

On cooking day:
Defrost, and bake in preheated 350F oven for 15-20 minutes or until heated through.