Pepperoni Rigatoni Recipe
Pepperoni Rigatoni Recipe photo by Taste of Home
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Pepperoni Rigatoni Recipe

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My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.—Becky Fisk, Ashland City, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1 package (16 ounces) rigatoni or large tube pasta
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded Monterey Jack cheese

Nutritional Facts

1-1/2 cups: 448 calories, 19g fat (9g saturated fat), 38mg cholesterol, 879mg sodium, 51g carbohydrate (9g sugars, 4g fiber), 19g protein.


  1. Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers.
  2. Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pepperoni Rigatoni in Casserole Cookbook 2001, p286

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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LindaRichardson User ID: 1682581 108806
Reviewed Jul. 18, 2010

"Toooooo easy! and Tooooo Fast! What more can you ask?

I'd like it a little spicier - but grandkids LOVED IT!"

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