This recipe is from allrecipes.com. I made 1 pan with tortellini and another pan with gluten free pasta. Very tasty dish.
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
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.
St. John Mini Grasshopper Ice Cream Pies - At the end of this week, we will commemorate the feast of the birth of John the Baptist. In Matthew's gospel we hear that while he was in the dessert, Jo...
13 hours ago