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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 ¼ cup grated Parmesan cheese

Nutrition Info

476 calories carbohydrate: 36.6 g cholesterol: 66.5 mg fat: 25.9 g fiber: 4.4 g protein: 24.2 g saturatedFat: 10.3 g servingSize: - sodium: 1234.7 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

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.

12 servings

My Aunt Norma gave me this recipe, and my husband and I love it! Easy to substitute your favorite ingredients like a can of drained black olives.