• 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
  1. 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. 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. 3. Preheat oven to 350ºF (175ºC).
  4. 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. 5. Bake at 350º for 30 minutes. Let stand for 5 to 10 minutes before serving.
  6. Makes 10 servings
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).