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1
Preheat oven to 350. Lightly grease a casserole pan and set aside.
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2
Cook rigatoni pasta according to package directions to al dente.
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3
While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
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4
Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
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5
When pasta is done, drain.
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6
Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
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7
Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
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8
Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
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9
Evenly pour half of the tomato sauce mixture over top.
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10
Evenly place all of the pepperoni slices over top.
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11
Sprinkle with 1 cup only of the mozzarella cheese.
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12
Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
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13
Cover and bake at 350 for 30 minutes.
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14
Uncover and bake for another 15 minutes.
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15
Best to let stand 5-10 minutes before serving.
