Cavatini

• 4 cups Dry Pasta (I Use Trio-Italiano By American Beauty--it Has 3 Different Shapes Of Pasta)
• 1/2 pounds Ground Beef Or Ground Italian Sausage
• 1 whole Medium Onion, Chopped
• 1 whole Green Pepper Or Red Pepper, Chopped
• 3 ounces, weight Sliced Pepperoni (I Use Turkey Pepperoni)
• 24 ounces, fluid Jar Spaghetti Sauce (I Like Bertolli Or Barilla) -- Or Homemade Sauce
• Seasonings To Taste (garlic Powder, Italian Seasoning, Red Pepper Flakes, Pizza Seasonings, Etc.) -- Nothing With Salt
• 1- 1/2 cup Cottage Cheese Or Ricotta -- Approx. (I Usually Use Cottage Cheese)
• 8 ounces, weight Shredded Mozzarella, Italian Blend Cheese, Or Cheddar/mozzarella

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain well.
3. While pasta is cooking, brown ground beef with onion and green pepper until onion is transparent and meat is cooked.
4. Drain fat.
5. Stir in pepperoni and cook until just heated.
6. Drain off any additional fat.
7. Add spaghetti sauce and any additional seasonings; simmer 5 minutes.
8. Arrange half the pasta in a lightly greased 3-quart baking dish.
9. (I use a deep oval corningware dish, but can use a 9x13)
10. Spoon on half the meat sauce.
11. Spread cottage cheese over the sauce.
12. Sprinkle with half the mozzarella cheese.
13. Repeat layers, omitting cottage cheese.
14. Bake uncovered 30 to 35 minutes.
15. (Or cover at the beginning and remove at the end to melt cheese)
16. NOTES : Ive never added mushrooms to this, but I bet it would be good.
17. Serves: 8

pasta, ground beef, onion, green pepper, pepperoni, garlic, cottage cheese, mozzarella

Taken from tastykitchen.com/recipes/main-courses/cavatini/ (may not work)