Pepperoni Rigatoni

• 2 cups italian style meatballs (the frozen kind)
• 1 1/2 cups pepperoni slices
• 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)

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.

italian style meatballs, pepperoni slices, spaghetti sauce, tomato soup, parmesan cheese, cheddar cheese, mozzarella cheese, onion, green pepper, rigatoni pasta

Taken from www.food.com/recipe/pepperoni-rigatoni-191283 (may not work)