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1 Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
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2 Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
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3 Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
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4 Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
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5 Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
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