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Pizza Rigatoni

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
    8 servings

Ingredients

  • 1-1/2 pounds bulk Italian sausage
  • 3 cups uncooked rigatoni or large tube pasta
  • 4 cups 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

Directions

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

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