1 (16 oz.) package uncooked rotini pasta
1 lb. ground Italian sausage
1 (24 oz.) jar pasta sauce (I added an additional 12 oz. jar of pasta sauce for a saucier dish!)
1 (16 oz.) container cottage cheese ( I used ricotta, 'cause that's the way I roll!)
1 (2 1/4 oz.) can sliced black olives (I omitted these, as Mr. Eva won't eat them)
1 (4 oz.) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 oz.) packages sliced pepperoni
Preheat oven to 350 degrees. Lightly grease a 9 x 13 casserole dish (I used 2 8 x 8 and froze one for a later meal)
Bring large pot of lightly salted water to a boil. Place pasta in pot, cook 8 to 10 minutes and drain.
In a skillet over medium heat, cook sausage until evenly browned, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish (or dishes...2 8 x 8, if you want to freeze one for later.)
In a bowl, mix the cottage cheese (or ricotta) olives, mushrooms, and shredded mozzarella cheese.
Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
Bake 25 minutes in the preheated oven until bubbly and lightly browned.
I served it with parmesean cheese and Texas Toast, but any garlic bread will do.
It made for a really delicious meal. And I have another in the freezer for some time when I'm in a hurry and want a good dinner! (Heating time for the frozen dish will be 30 minutes covered with non-stick aluminum foil, and then 20 to 25 minutes uncovered.) See, I do cook once in a while!