Standby Rigatoni With Extra Zaps

• 16 ounces rigatoni pasta or 16 ounces any ribbed pasta
• 16 ounces spaghetti sauce (I use homemade garden tomato sauce, chunky sauces work great)
• 16 ounces mozzarella cheese, shredded
• 1 onion, diced
• 1 green pepper, diced (optional)
• 1 lb ground beef, cooked (optional)
• 8 ounces carrots, shredded (optional)
• 4 ounces pepperoni, sliced (optional)

1. cook pasta til al dente.
2. put into 9x13 casserole dish.
3. pour sauce over top, add diced onions and blend.
4. ****at this point you can add in any of the above or what ever you choose.
5. I have used chopped cooked chicken, sausage, broccoli, peas, green beans, spinach,etc.
6. the list goes on.
7. This adds filler and gets those veggies in or leftover meat in that you can use up.
8. Alone it is very good as well.
9. Bake at 350 for 20-30 minutes, put shredded mozzarella) (or cheese of choice) return to oven for 5 minutes or until cheese melts.
10. Serve.
11. Cooking time includes boiling pasta.

rigatoni pasta, tomato sauce, mozzarella cheese, onion, green pepper, ground beef, carrots, pepperoni

Taken from www.food.com/recipe/standby-rigatoni-with-extra-zaps-270895 (may not work)