Servings: 12
green bell pepper, chopped
yellow onion, chopped
sliced and quartered pepperoni
fresh mushrooms, sliced
tomato paste
spaghetti sauce
garlic, peeled and minced
rigatoni pasta
rotini pasta
ricotta cheese
shredded mozzarella cheese, divided
grated Parmesan cheese
Cavatini II
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  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.