Pizza Style Stuffed Shells

20 Jumbo Pasta Shells
3 sweet or hot Italian Sausage links, removed from casings
1 red Bell Pepper, diced
1 yellow Bell Pepper, diced
1 tbsp. Garlic, minced
1 tsp. Olive Oil
10 oz Mushrooms, sliced
1 medium Onion, cut in thin wedges
1 jar (15 1/2 oz) Pizza Sauce
1 can (14 1/2 oz) diced Tomatoes
3/4 tsp. Salt
1 tub (15oz) Ricotta Cheese
8 oz. sliced Pepperoni, chopped
1/2 cup grated Parmesan cheese
1 large Egg, beaten
4 oz shredded Mozzarella cheese

1. Boil pasta as package directs; drain.
2. Meanwhile cook sausage in a large nonstick skillet over medium-high heat, breaking up clumps, 5 minutes or until no longer pink. Remove to a medium bowl; pour off fat in pan.
3. Add peppers to skillet. Saute 4 to 5 minutes until soft. Add garlic; saute 1 minute. Place in another medium bowl.
4. Heat oil in same skillet. Add mushrooms; saute 5 minutes or until lightly browned. Add onion; saute 5 minutes or until limp and golden brown. Return sausage to pan; stir in pizza sauce, tomatoes and 1/2 tsp. salt. Bring to a gentle boil over medium heat. Remove from heat.
5. To bowl with peppers, add ricotta cheese, pepperoni, 1/4 cup Parmesan cheese, the egg and remaining 1/4 tsp. salt. Stir to blend well.
6. Heat oven to 400*. Have a 13x9 inch baking dish ready
7. Spread sauce in bottom of baking dish. Fill cooked pasta shells with ricotta mixture. Arrange in baking dish; cover tightly with foil.
8. Bake 40 minutes or until hot and bubbly. Top shells with mozzarella cheese, then remaining 1/4 cup Parmesan cheese. Bake uncovered 10 minutes to melt cheese.