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
- ¼ cup grated Parmesan cheese
Directions
Step 1
In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
Step 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.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
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.
Step 5
Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 476 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat10g | 52% |
Cholesterol67mg | 22% |
Sodium1235mg | 54% |
Total Carbohydrate37g | 13% |
Dietary Fiber4g | 16% |
Total Sugars11g | |
Protein24g | |
Vitamin C14mg | 71% |
Calcium308mg | 24% |
Iron3mg | 18% |
Potassium731mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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