Cavatelli

1 (16 oz.) pkg. cavatelli pasta 1/4 tsp. ground oregano
1/2 sm. onion, minced 1/4 tsp. dried minced garlic
1 lb. ground Italian sausage 1/2 tsp. salt
2 jars pasta sauce with meat 1/4 tsp. pepper
1 pkg. sliced pepperoni 1/4 tsp. onion powder
3 c. grated Mozarella cheese 1/8 tsp. basil

In large skillet, brown sausage and onion; drain excess grease. Add meat sauce to skillet, along with the oregano, garlic, salt, pepper, onion powder, and basil. Stir until well blended. Let simmer on low heat for at least 20 minutes. Cook cavatelli pasta, but cut the suggested cooking time by about 2 to 3 minutes to achieve the right tenderness. Don't overcook. Drain cooked pasta; return to kettle and pour in combined meat sauce/sausage/spice mixture. Blend thoroughly, gently coating the pasta. Fill the pasta mixture into large 9X13X2 inch baking dish. Top with pepperoni and cheese. Cover with foil and bake at 350 degrees for 60 minutes. Remove foil and cook another 15 minutes, or until cheese is completely melted and a light golden brown.