2 (26 ounces) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2–1 lb of sliced pepperoni
3 (8 ounces) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
Instructions
Cook pasta in boiling water until al dent é.
Cook sausage, garlic powder and oregano with onions until the juices run clear.
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients in the order listed below.
st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage, and onions.
And layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).