- 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