Directions

• Preheat the oven to 400°F (200°C).
• Bring a pot of salted water to a boil. Cook the pasta until about 80% done (slightly undercooked). Drain and set aside.
• Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the crumbled hot Italian sausage and cook until browned.
• Add the sliced green pepper and onion, and sauté until the onions start to soften.
• Create a well in the center of the pan and add the minced garlic. Cook until fragrant, about 1 minute.
• Add the pepperoni chunks and continue cooking for 3-4 minutes.
• Add the sliced mushrooms and cook for 1 minute, until they begin to shrink.
• Pour the crushed tomatoes and premade pasta sauce into the pan with the meat and vegetables. Stir to combine.
• Add 2 teaspoons of dried oregano and season with salt and freshly cracked black pepper to taste. Let the sauce simmer for a few minutes.
• Combine the partially cooked pasta with a few scoops of the pizza sauce to coat the pasta evenly in a large baking dish.
• Pour the rest of the sauce over the pasta, ensuring everything is well covered.
• Sprinkle a layer of grated Parmigiano cheese over the pasta, followed by a thick layer of shredded pizza mozzarella.
• Top with the pepperoni slices.
• Bake the dish in the oven, uncovered, for 45 minutes, or until the cheese is golden and bubbling, and the pepperoni is sizzling.
• Let it cool for at least 10 min before serving.