Makes 8 servings
3 C. mixed, uncooked pasta, such as 1 C ea. rigatoni and mostaccoli plus 1/2 C each rotini and shell macaroni
1 lb. ground beef
1/2 medium onion, chopped
1/2 green pepper, chopped
3 oz. pepperoni, sliced
1 (28-30) oz. jar spaghetti sauce
1 C. cream-style cottage cheese
12 oz. mozzarella, grated
Cook pasta according to package directions; drain well and set aside.
Brown ground beef in skillet over medium-high heat with onion and green pepper until onion is translucent, 5-8 minutes. Stir in pepperoni and cook until heated through.
Drain fat. Combine spaghetti sauce and beef mixture; simmer 5 minutes. Arrange half the pasta in lightly greased 3 quart casserole. Spoon on half the meat mixture, spread with cottage cheese and sprinkle with half the mozzarella. Arrange second half of pasta on top, spoon on remaining meat mixture and top with remaining mozzarella.
Bake, uncovered, at 350 degrees 30-35 minutes, or until heated through.
This dish can be prepared ahead for baking later.