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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


  • 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 serving (1 cup) equals 525 calories, 30 g fat (13 g saturated fat), 78 mg cholesterol, 1573 mg sodium, 32 g carbohydrate, 3 g fiber, 30 g protein.


  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

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Reviewed Sep. 14, 2013

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

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."

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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