Preheat the oven to 350F degrees. Prepare a 9x13-inch casserole dish by spraying it with non-stick spray. Set aside.
Cook pasta to al dente according to box directions. Once pasta is cooked, drain and return to the stock pot.
Heat the oil in a medium-size skillet over medium/high heat. Once hot, add the diced peppers and onions to the pan and cook until softened. Approximately 3-5 minutes.
Once the peppers and onions are softened, add the Italian sausage and ground beef and cook, while breaking apart into smaller pieces, cook and crumble until fully cooked and no longer pink. Drain any excess grease.
Add the peppers, onions and cooked meat to the stock pot with the noodles. Add the pepperoni, making sure to pull the individual slices apart or they will stick.
In addition, add the parmesan cheese and ½ cup of the mozzarella cheese along with both jars of spaghetti sauce. Use a sturdy spoon to stir everything together until well incorporated.
Pour the pasta mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining 1 ½ cups shredded mozzarella cheese evenly over the top.
Cover with nonstick aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes remove the foil and bake for an additional 5-10 minutes or until everything is melted and bubbly.
Remove from the oven and allow it to cool slightly before serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can use all ground beef or all Italian sausage if you don't want to use half and half.