Instructions

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
• Cook 12 ounces uncooked totini or fusilli pasta in well-salted boiling water according to the package directions for al dente. Drain the pasta and spread it in an even layer on the bottom of the prepared baking dish.
• In a skillet, brown 1 pound mild Italian sausage over medium heat, breaking it into small pieces as it cooks. Drain off excess grease from the skillet and from the cooked sausage. Spread the cooked sausage evenly over the pasta in the baking dish.
• Wipe the skillet to remove excess grease, then return the skillet to medium heat and cook the pepperoni slices (30+ slices) in batches, if needed, until they are slightly crisp. Remove the pepperoni from the skillet and set aside.
• Pour the 24-ounce jar of Marinara or Pomodoro sauce and the 16-ounce jar of Pizza Sauce evenly over the sausage and pasta.
• Arrange about half of the cooked pepperoni slices over the sauces.
• Evenly sprinkle 1/4 cup grated Parmesan cheese over the casserole, then evenly top with 8+ ounces of shredded Mozzarella cheese. Place the remaining pepperoni slices on top of the cheeses.
• Cover the baking dish with aluminum foil (tent the foil so it does not touch the cheese) and bake in the preheated 350°F oven for 30 minutes.
• Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and starts to brown.
• Let the casserole rest for about 5 minutes before serving.