Cavatini II

Ingredients

• 1 jar spaghetti sauce , 32 ounce
• 16 ounces fresh mushrooms , sliced
• 2 cups sliced and quartered pepperoni
• 1 green bell pepper , chopped
• 1 yellow onion , chopped
• 1 can tomato paste , 6 ounce
• 1 clove garlic , minced
• 1 cup rigatoni pasta
• 1 cup rotini pasta
• 1 cup macaroni
• 1 pound ricotta cheese
• 2 cups shredded mozzarella cheese , divided
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Combine spaghetti sauce, mushrooms, pepperoni, green pepper, onion, tomato paste, and garlic in a large saucepan. Cover; simmer for one hour.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, rotini, and macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C).

4. 4

   Combine pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan; add to a 9x13 inch baking dish, alternating and ending with sauce mixture. Top with remaining 1/2 cup mozzarella.

5. 5

   Bake in the preheated oven for 30 minutes. Let stand 5 to 10 minutes before serving.