Cavatini II

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 9×13 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.