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We had this as part of a party setting. I made a half mixture, and it was plenty. Loved the flavours! Made for ZWT7-Italy.

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Sara 76 June 05, 2011

This was so homey and yummy, loved the mushrooms and pepperoni. Only thing is I thought it was a lil bit too dry, next time I'm going to add some tomato sauce along with the diced tomatoes. Thanks for sharing this! Made for Witchin Kitchen ZWT7.

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Midwest Maven May 25, 2011

MAN ALIVE was this yummy. I make baked ziti often and pizza casserole but this sort of combined them both, it was wonderful SO SO SO yummy. I made a few alterations, I used one large can of crushed tomatoes and then about 1 cup and a half of Prego Mushroom sauce and I didn't add the peppers. Instead of minced garlic i used a little garlic powder, I also added about 1/4 cup of milk to the ricotta mixture and I used more mozzarella. We truly LOVED this dish and will be making it again. But next time I will not do 2 layers of pasta just one big one. This was amazing!

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LDS Chef Ashlie November 15, 2008

I made this using jarred sauce (Newman's Own Sockaroni), turkey pepperoni, Dried Italian Seasoning instead of fresh parsley and a little bit on monterey jack mixed in with the mozzerella and it was AWESOME!! This is definitely going into my rotation.

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kitchenwitch7 September 09, 2007

Oh yeah! This was great! I used a shortcut on a lot of it, by using canned Hunt's spaghetti sauce. My family raved about it, even my seven year old, who won't eat," yucky" stuff( any casserole). I will be making this again, and again. Thanks!

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Retro Kali July 24, 2007

This is AWESOME! I will be making this again and again. My kids don't like peppers too much so I left them out, but it was still great. Thank you for sharing.

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simplemom June 28, 2007
Pepperoni Rigatoni Bake