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Pizza Rigatoni Recipe

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Marilyn Cowan from North Manchester, Indiana turns her slow cooker into a pizzeria with this zesty layered casserole. It is loaded with cheese, Italian sausage, pepperoni and pasta.
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 525 calories, 30g fat (13g saturated fat), 78mg cholesterol, 1573mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 30g protein .

Directions

  1. In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain.
  2. 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.
Originally published as Pizza Rigatoni in Quick Cooking March/April 2002, p45


Reviews for Pizza Rigatoni

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(4)
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MY REVIEW
jakeor2 34399
Reviewed Sep. 14, 2013

"My favorite slow cooker recipe for a large group. Always a hit!"

MY REVIEW
markhagen 106992
Reviewed Oct. 20, 2010

"I've made this time and again. Always a HUGE hit. Great pizza flavor combined with ease and convenience of slow cooking."

MY REVIEW
facsgirl 123182
Reviewed Nov. 4, 2008

"I made this for company last week and it was a huge hit! So easy to put together. I used two jars of pizza sauce, yum!"

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