J.W.'s Pepper and Mozzarella Casserole

Ingredients

• 8 ounce mushrooms drained sliced canned
• 28 ounce tomato sauce canned
• 3 cloves garlic minced
• 3  bell peppers green thinly sliced
• 2 tablespoons olive oil 
• 3  onions thinly sliced
• 3  bell peppers red thinly sliced
• 0.8 teaspoon pepper flakes red crushed
• 12 ounce mozzarella cheese shredded
• 6 ounce tomato paste canned

Equipment

• bowl
• frying pan
• oven
• casserole dish

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
3. Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
4. Drain and reserve the liquid from the vegetables; set aside.
5. Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish.
6. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce.
7. Drizzle the reserved liquid from the vegetables on top.
8. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.