1 green bell pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 ounces fresh mushrooms, slice
1 (6 ounce) can tomato paste
1 (32 ounce) jar spaghetti sauce
1 clove garlic, peeled and minced
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
1 pound ricotta cheese
2 cups shredded mozzarell cheese
1/4 cup grated Parmesan cheese
In a large saucepan, combine green pepper, onion, pepperoni (make sure to peel casing off), mushrooms, tomato paste, spaghetti sauce, and garlic; cover and simmer for one hour.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Preheat oven to 350Ã‚ÂºF (175Ã‚ÂºC).
4. Add ricotta, mozzarella, and Parmesan to cooked pasta; mix well. In a 9x13 inch cooking dish, alternate noodle mixture and sauce mixture, ending with sauce. Add a sprinkling of mozzarella on top, if desired.
5. Bake at 350Ã‚Âº for 30 minutes. Let stand for 5 to 10 minutes before serving.
Makes 10 servings
Pairs Well With
I had gotten this off the Internet years ago, and it sooooo good!!! Have made it for friends & family and they all rave about it. (Makes a lot too).