1. Preheat oven to 400°F. In a 4- to 6-qt. Dutch oven heat oil over medium heat. Add peppers. Cook about 5 minutes or until peppers are softened. Add tomato paste; cook and stir for 2 minutes.

2. Stir in pizza sauce, water, and 1 tsp. of the oregano. Bring to boiling over medium-high, stirring occasionally. Stir in pasta; return mixture to boiling. Reduce heat and simmer, covered, 15 to 18 minutes or until pasta is almost tender. Remove from heat.

3. Stir in pepperoni and pepperoncini. Gently fold in half of the mozzarella and half of the provolone cheese just until combined.

4. Top with remaining mozzarella and provolone cheeses. If desired, top with additional pepperoni slices. Sprinkle with Parmesan cheese, the remaining 1/2 tsp. oregano, and crushed red pepper (if using). Bake, uncovered, about 15 minutes or until cheese is melted and lightly browned.

Hawaiian Pizza Pasta

Prepare as directed, except omit the red bell pepper. Substitute chopped Canadian bacon for the pepperoni and fold in one 8-oz. can pineapple tidbits, drained, with the cheeses in Step 3.