Kind of creamy, cheesey and saucy. Has a sort of "pizza-ish" flavor. You could use pretty much any tube pasta or even corkscrew pasta works well.
Cook rigatoni pasta according to package directions to al dente.
03While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
04Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
05When pasta is done, drain.
06Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
07Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
08Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
09Evenly pour half of the tomato sauce mixture over top.
10Evenly place all of the pepperoni slices over top.
11Sprinkle with 1 cup only of the mozzarella cheese.
12Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.