Meaty Macaroni Bake

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
1/4 cup vegetable oil
1 package (7 ounces) elbow macaroni, cooked and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
Additional mozzarella cheese, optional

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

In a bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture.

Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving. Makes 6-8 servings.