Three Cheese Cavatini

Got this from an on-line friend. My whole family loves this! Mix different pasta shapes together.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  lb  uncooked rigatoni pasta (or similar shape pasta)
• 28  ounces  spaghetti sauce (or use your own, you may need more if you like it saucy)
• 8  ounces mushrooms, sliced
• 1⁄4 cup  chopped onion
• 3  garlic cloves, minced
• 2  tablespoons olive oil
• 1  cup  diced  pepperoni (or sliced pepperoni)
• 2  cups low fat cottage cheese
• 2  cups part-skim ricotta cheese
• 1  egg
• 2  cups  shredded mozzarella cheese
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh basil
• 1  teaspoon oregano
• 1⁄2 teaspoon nutmeg
•  salt and pepper

Directions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions to "al dente".
3. While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
4. Combine cottage cheese, ricotta, egg, herbs and seasonings.
5. Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan.
6. Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.
7. Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.