Preheat oven to 350°F

In large skillet, heat oil over medium heat. Add garlic and sautee for 30 seconds. Stir in onions, peppers and mushrooms and cook stirring often until veg are crisp tender. Add tomato sauce, black pepper and half the parm. Add this mixture to cooked pasta which has been drained. Stir well to incorporate.

Grease a casserole dish and add half of the pasta in an even layer. Lay pepperjack on top then add rest of the pasta. Top with mozzarella and other half of the parm.

Bake uncovered 30 minutes or until bubbly and browned.