Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
Cook the pasta in a large pot of well-salted boiling water according to package directions for al dente. Drain.
While the pasta cooks, brown the sausage in a large skillet or Dutch oven over medium-high heat until no longer pink. Use a wooden spoon to break up the meat as it cooks. Using a slotted spoon, remove the sausage to a paper towel-lined plate; reserve the drippings in the pan.
Add the onion, green bell pepper, mushrooms, and garlic to the sausage drippings in the skillet. Cook, stirring regularly, until the vegetables are tender, about 7-10 minutes. Season with salt and pepper.
Combine the cooked pasta with the cooked sausage, cooked vegetables, marinara sauce, and olives. Taste the mixture and season with additional salt and pepper, if necessary. Transfer to the prepared baking dish.
Sprinkle mozzarella and Parmesan cheese over top. Arrange pepperoni over top of the cheese.
Bake, uncovered, for about 25-30 minutes, or until the cheese melts and the casserole is heated through. If you’d like the cheese and pepperoni more browned and crispy, place the dish under the broiler for a few minutes.
Garnish with chopped fresh herbs and serve!