Brown the ground beef with a little water in a large frying pan. Drain off water and fat. Put into a greased, large chaffing pan.
2
In a food processor, finely dice up the onion. In a large frying pan, add oil, onions, and garlic. Saute over medium heat until tender. Add to browned beef in chaffing pan.
3
Boil a large pot of water. Add in rotini/spiral pasta and cook according to package directions. Drain well.
4
Into the beef and onion mixture, mix in the spaghetti/marinara sauce and the Italian seasoning. Stir well. Mix in cooked pasta. Add 8 cups of mozzarella cheese and 16 ounces of the peperoni. Combine well.
5
Sprinkle the casserole with remaining 4 cups of cheese, and top that with remaining 8 ounces of peperoni.
6
Cover with foil and bake at 350 degrees for about 30 minutes, or until heated through to temperature of at least 165 degrees. Serve hot.
