Rigatoni - cooking recipe

Ingredients

2 lb. ground round
1 large onion, chopped
1 large bell pepper, chopped
1 Tbsp. fresh parsley, chopped
16 oz. tomato sauce
8 oz. tomato paste
15 oz. diced tomatoes
1/2 c. dry white wine or water
1/2 tsp. dry oregano
1 lb. (16 oz.) Ricotta cheese
1 c. Parmesan cheese, divided
1 lb. grated sharp Cheddar
1 c. chopped ripe olives
1 c. chopped green olives
8 oz. canned mushrooms
12 oz. rigatoni pasta or penne

Preparation

Brown ground meat until all pink is gone.
Saute onion and bell pepper in skillet with browned beef.
Drain all fat.
Add parsley, oregano, salt and pepper to taste.\tAdd tomato sauce, tomato paste, tomatoes and wine or water.
Stir and simmer slowly while rigatoni is boiled according to package directions.\tRinse in cold water; drain and add pasta to meat-tomato mixture.
Add Ricotta, 1/2 cup Parmesan, both types of olives and mushrooms.
Pam or grease 9 x 12-inch (or two 8 x 8-inch) pans.
Layer meat-tomato mixture with Cheddar ending with Cheddar.
Top with 1/2 cup Parmesan.
Bake at 350\u00b0 for 30 minutes.
Keep covered with foil so it doesn't dry out. Freezes well.
If frozen, bake at 400\u00b0 for 1 hour.\tKeep covered. Serves 12.