Pizza Casserole

This is a yummy way to use leftover roast. Ken, who doesn't really like macaroni, loves this. The picture shows rigatoni, but I just used elbow macaroni. I'm sure any kind would work. 1 1 ½ cups cubed leftover roast OR ½ lb ground beef 2 cups macaroni, cooked and drained 1 32 oz. jar spaghetti sauce 1 8 oz. pkg. shredded mozzarella cheese Parmesan cheese, grated Pepperoni, diced Black olives, chopped . . . . . . . . . . . . . . . Brown the ground beef (if you’re using that) or cut up roast. Combine with cooked macaroni and spaghetti sauce in a casserole dish. Top with cheeses, pepperoni, and olives. Bake at 350 for 25-30 minutes, or until heated through and cheese is bubbly and brown. Yummy!