Cavatini II So Tasty

Sunday, June 10, 2012

Cavatini II

"My Aunt Norma gave me this recipe, and my husband and I like it! Easy to substitute your favored elements like a can of tired black olives."

Ingredients :

1 inexperienced 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/four cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H10M

In a big saucepan, integrate inexperienced pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
Bring a big pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to ten minutes, or until al dente; drain.
Preheat oven to 350 tiers F (a hundred seventy five levels C).
Mix together pasta, ricotta, 1 half of cups mozzarella, and Parmesan. In a 9x13 inch baking dish, change 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 ten mins earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it frivolously, and make smooth-up easier.

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