Bring a 5 to 6 quart pan of water to boil over medium high heat. Add the dry pasta and cook al dente, according to the package directions. Drain well and set aside.3 cups dry rotini pasta

In a deep 10 inch skillet over medium heat, add the sausage, green peppers, onion, sliced fresh mushrooms, minced garlic and olive oil. Stir often to break the sausage up as it cooks for about 5 to 7 minutes until the onions, peppers and mushrooms are softened and the sausage is cooked through.1 pound sweet mild italian sausage,1 cup green pepper,4 ounces fresh sliced button mushrooms,½ cup diced sweet yellow onion,1 tablespoon extra virgin olive oil,1 tablespoon minced garlic

Lower the heat to medium low. Add the Italian seasoning to the meat mixture and stir.2 teaspoons Italian seasoning

Add the spaghetti sauce to the sausage and vegetables. Pour ¼ cup of water into the sauce jar and shake.. Pour the remaining sauce into the skillet and stir. Allow the sauce to simmer for about 2 to 3 minutes, stirring often. Remove the pan from the heat.24 ounce jarred spaghetti sauce,¼ cup water

Next, add the cooked rotini to the sauce and stir to completely coat the pasta.

Spray a 6 to 7 quart crock pot with nonstick cooking spray.

Layer half of the pasta and sauce into the crockpot. Sprinkle 1 ½ cups of mozzarella over the pasta, and arrange ½ of the sliced pepperoni over the cheese. Repeat the layers with the remaining pasta, 1 ½ cup cheese and remaining sliced pepperoni. Cover with the crock pot lid and cook on low for 3 ½ hours.16 ounce shredded mozzarella cheese,6 ounce package sliced pepperoni

At the 3 ½ hour mark, sprinkle the remaining 1 cup of shredded mozzarella over the top of the pepperoni. Cover and cook for an additional 30 minutes.

Just before you’re ready to serve, garnish with the chopped parsley. Serve while hot.2 teaspoons chopped fresh parsley