Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 476
- Carbohydrate: 37g
- Fat: 26g
- Fiber: 4g
- Protein: 24g
- Sugar: 11g
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