This is enough for one casserole, double the ingredients if serving more than 10.
16 oz. dried curly pasta, I used gigli
6 oz sliced pepperoni
1 lb Italian Sausage, bulk or links with skins slit and removed
12 oz. sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
1 T. Italian Herb Paste
1/2 t. Chile Pepper Paste
1 qt. tomatoes with juices
1 T. tomato paste
salt and pepper to taste
10 oz. fresh mozzarella, sliced
Cook pasta, al dente, per package directions. In a large skillet, over med high heat, brown the sausage. Add the pepperoni and cook to allow some of the fat to render out. Remove meat to a paper towel lined plate to drain. In the same pan, over med high heat, saute the onions, garlic and mushrooms until tender. Add the tomatoes and their juices, herbs, chile paste.salt, pepper and tomato paste. Cook for a few minutes until slightly thickened. Combine the pasta and Italian sausage in a casserole treated with cooking spray. Pour in sauce and toss to coat. Layer the mozzarella cheese over the pasta and the pepperoni over the cheese. Bake in a preheated 350* oven for 30-40 minutes, until bubbly and the cheese is melted and browned in spots.