INGREDIENTS
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1 jar (48 oz.) tomato and sliced mushroom pasta sauce
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2 pkg. (9 oz. each) fresh fettuccine, uncooked
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4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
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1 cup minced fresh parsley
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4 oz. thinly sliced pepperoni, divided
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3 cups (12 oz.) Sargento® Chef Blends™ Shredded 4 Cheese Pizzeria, divided