1 (26 ounce) can spaghetti sauce (i use the 4 cheese flavor)
2 (10 1/2 ounce) cans tomato soup
1/4 cup parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup diced onion (optional)
1 cup diced green pepper (optional)
8 ounces rigatoni pasta (cooked and drained)
Directions:
1. add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours). 2. While the sauce is simmering cook your pasta according to the directions on package. 3. Heat oven to 350. 4. mix sauce with pasta. 5. Grease a 13x9 inch pan. 6. Layer half the pasta ingredients in pan add a layer of each of the cheeses. 7. Repeat then top with rest of cheeses. 8. Bake, uncovered for 25-30 minutes, until light brown.
