Pizza in Pyrex

Trying to be efficient and use my slow cooker every Monday, and wishing to do something other than throw in potatoes and meat, I bought a Taste of Home slow cooker cookbook for cheap. This week I had plans to make PIZZA IN A POT... but realized the 3-4 hours it needs to cook in the slow cooker is both too short (to do in the morning) and too long (to do in the afternoon)... so I adapted the recipe and cooked it in the oven.... with awesome results. This is very, very yummy.....I renamed it PIZZA IN PYREX.

1 1/2 pounds ground beef (brown extra and freeze some for another use!)

1 medium green pepper, chopped (big if you want your kids to be able to pick them out, really small if you don't want them to even notice they are there)

1 medium onion (I always use onion powder, although a fresh onion would be healthier)

1 can (15 oz.) tomato sauce

1 jar (14 oz.) pizza sauce

2 Tbsp. tomato paste

3 cups spiral pasta, cooked and drained

2 packages (3.5 oz. each) sliced pepperoni

2 cups (8 oz.) shredded mozzarella cheese

* In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pizza sauce and tomato paste.

* In a 5-qt. slow cooker, layer the pasta, beef mixture, pepperoni and cheese. Cover and cook on low for 3-4 hours or until heated through.

* Brenda's variation: Layer as directed (except I put the pepperoni on top to give it a "pizza" look) in a 9 x 13 pan. Do not cover. Cook for 30-40 minutes on 350 in a preheated oven until bubbly and the cheese is melted.