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Pizza Rigatoni Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pizza Rigatoni

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jakeor2 User ID: 4142534 34399
Reviewed Sep. 14, 2013

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

markhagen User ID: 266372 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."

facsgirl User ID: 573819 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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