| Prep time: | 30 Min |
| Cook time: | 1 Hr 30 Min |
| Ready in: | 2 Hrs 10 Min |
| SERVINGS: |
| Original yield: 12 servings |
INGREDIENTS
* 1 green bell pepper, chopped
* 1 yellow onion, chopped
* 2 cups sliced and quartered pepperoni
* 16 ounces fresh mushrooms, sliced
* 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 mozzarella cheese, divided
* 1/4 cup grated Parmesan cheese
DIRECTIONS
* In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
* Preheat oven to 350 degrees F (175 degrees C).
* Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
* Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.
