RIGATONI PIZZA RECIPE

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 WITH PIZZA ACCENTS | ALLRECIPES

Rigatoni with Pizza Accents | Allrecipes image

Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.

Provided by Barb Tucker

Categories Main Dishes Pasta

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 (16 ounce) package rigatoni pasta
2 pounds Italian sausage
2 onions, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 pound fresh mushrooms, sliced
2 (14.5 ounce) cans stewed tomatoes, undrained
2 (6 ounce) cans tomato paste
3?½ ounces sliced pepperoni sausage
1 tablespoon chopped fresh basil
½ pound diced pepperoni
salt and ground black pepper to taste

Steps:

Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

Nutrition Facts : Calories 780 calories, CarbohydrateContent 66.2 g, CholesterolContent 87.3 mg, FatContent 41.2 g, FiberContent 6.7 g, ProteinContent 37.3 g, SaturatedFatContent 13.9 g, SodiumContent 2201.4 mg, SugarContent 12.7 g

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