 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
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. 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:
1. In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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.
5. Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.
|
|