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Pizza Rigatoni

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Total Time
Prep: 15 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Marilyn Cowan, North Manchester, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

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.

Test Kitchen Approved

Pizza Rigatoni

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Yield: 8 servings
Prep: 15 min
Cook: 4 hours
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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
Text Ingredients

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.

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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