1 (16 ounce) package rotini pasta
2 (4 ounce) cans tomato sauce
1 small onion, halved
1 small red bell pepper, quartered
1 pound Swiss cheese, sliced
1 (12 ounce) package tomato pizza sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and reserve.
Return pasta to pot. Meanwhile, bring tomato sauce to a simmer. Add onion and bell pepper, reduce heat to medium. Cover immediately with tomato sauce, stirring to evenly coat.
Stir in cheese. Set aside to cool. Drain pasta completely before removing from pasta. Transfer to 11 1/2 quarts baking dish. Layer with the remaining pie sauce and tomato pizzery sauce.
Cover fresh air with aluminum foil to prevent over-baking and cooking eggs.
Bake in preheated oven until cheese is bubbly and slightly browned, about 25 minutes. Top mushrooms with remaining egg whites. Place mushrooms and bell pepper on top of pizza. Bake at medium heat for 8 minutes or until heated through.
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