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Preheat the oven to 375℉. Spray a 9x13 baking dish with cooking spray. Set it aside for now.
Bring a large pot of salted water to a boil and cook the pasta according to the directions on the box. When the pasta is done, drain it in a colander but do not rinse it.
In a large skillet pan, over medium-high heat, cook and crumble the ground beef, Italian seasoning, garlic powder, an kosher salt until the beef is no longer pink. Drain the excess grease from the pan.
Into a large mixing bowl, add the cooked & drained rotini pasta, ground beef mixture, chopped pepperoni (save 20 whole pepperoni for the top), finely diced bell pepper, finely diced onion, marinara sauce, and 2 cups of the mozzarella cheese.Stir together until everything is well combined.
Pour the pasta mixture into the prepared casserole pan and spread it out evenly. Bake for 15 minutes.
Remove the casserole from the oven and sprinkle 1 cup of mozzarella cheese over top, and then evenly place the 20 whole pepperoni slices on top. Bake for an additional 10-15 minutes.