Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with non-stick cooking spray.

In a large pot, bring water to a rolling boil and add in the rotini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a medium skillet, heat 1 tablespoon of oil over medium-high heat. Add diced green pepper and yellow onion, sauté for 3-5 minutes until softened.

Add Italian sausage and ground beef to the skillet, cook until browned, about 5-7 minutes. Drain excess grease.

Combine sautéed vegetables and cooked meats with the rotini pasta in the stock pot, mixing well.

Add pepperoni slices, parmesan cheese, ½ cup mozzarella cheese, and both jars of pasta sauce. Stir until well incorporated.

Pour the mixture into the prepared casserole dish and top with remaining mozzarella cheese.

Cover with non-stick aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 5-10 minutes until cheese is golden.

Let cool for about 5-10 minutes before serving.