RIGATONI PIZZA RECIPES

Name: Pizza Rigatoni
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings.
Cuisine: Europe, Italian
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

PIZZA RIGATONI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pizza Rigatoni Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 525 calories, FatContent 30g fat (13g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 1573mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

RIGATONI PIZZA STEW RECIPE - BETTYCROCKER.COM

Rigatoni Pizza Stew Recipe - BettyCrocker.com image

Enjoy this rigatoni pizza stew made with sausage, tomatoes and Progresso® broth. A delicious Italian dinner that’s ready in 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 lb Italian sausage links, cut into 1/4-inch slices
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup water
1/4 cup Italian-style tomato paste (from 6-oz can)
2 medium carrots, cut into 1/2-inch slices (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 1/2 cups uncooked rigatoni pasta (4 1/2 oz)
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

Spray 4-quart saucepan or Dutch oven with cooking spray; heat over medium heat. Cook sausage in saucepan, stirring occasionally, until no longer pink; drain.
Stir in tomatoes, broth, water, tomato paste, carrots and onion. Heat to boiling; reduce heat to medium-low. Cook uncovered about 10 minutes or until carrots are tender.
Stir in pasta and zucchini. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Sprinkle each serving with 2 tablespoons cheese.

Nutrition Facts : Calories 539 , CarbohydrateContent 52 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 5 g, ProteinContent 30 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1700 mg

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