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Pizza Rigatoni
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1-1/2 pounds bulk Italian sausage
3 cups uncooked rigatoni or large tube pasta
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 small onion, chopped
2 cans (one 15 ounces, one 8 ounces) pizza sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (6 ounces) pitted ripe olives, drained and halved
In a skillet, cook sausage until no longer pink; drain. Cook pasta according to
package directions; drain. In a 5-qt. slow cooker, layer half of the sausage,
pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers.
Cover and cook on low for 4 hours.
Yield: 6-8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |