This is a rich dish that needs only a salad and fruit or frut ice to complete a satisfying dinner.
Time to prepare: 30 minutes
| 1 pkg. (12 oz.) large pasta shells
8 oz. cottage or ricotta cheese
6 Tbs. melted butter or margarine
2 cans (8 oz. each) tomato sauce
1 cup fresh or drained canned mushrooms, sliced.
1 green pepper, diced
1 cup thinly sliced pepperoni
2 pkgs. (6 oz. each) presliced Mozzarella cheese
1/2 lb. ground beef
Dried oregano leaves, salt and black pepper to tasate
| Cook shells as directed on package. Drain. Saute ground beef.
Mix cottage or rocotta cheese, butter and tomato sauce until well blended.
Stir in mushrooms and green pepper, blending well. Add oregano, salt and black pepper.
Place layer of cooked sheels in bottom of lightly buttered casserole. Cover with layer of cottage cheese mixture. top with half the pepperoni.
Place 2 slices Mozzarella cheese on top. Crumble with 1/3 ground beef evenly over cheese.
Repeat layers until all ingredients are used, ending with Mozzarealla cheese on top, ringed with pepperoni slices.
Bake at 350 degrees for 45 minutes until hot and bubbly.
|Good served with fresh green salad and a red wine.|