Thursday, July 15, 2010

Pizza Rigatoni

1 1/2 lbs. bulk sausage
3 cups rigatoni, lightly cooked
4 cups shredded mozzarella cheese
10 3/4 oz can cream of mushroom soup
1 small onion, chopped
15 oz can pizza sauce
8 oz can pizza sauce
3 1/2 oz pkg. sliced pepperoni
6 oz can sliced ripe olives

1. Cook and drain sausage. Place half in 4 qt or larger slow cooker.
2. Layer half of pasta, cheese, soup, onion, pizza sauce, pepperoni, and olives over sausage. Repeat layers.
3. Cover. Cook on low 4 hours.

Notes: We didn't have any olives. I got this recipe from my sister, Karen. The 8 oz. can of pizza sauce can be substituted with an 8 oz. can of tomato sauce seasoned with basil, garlic, and oregano (or half of a 15 oz. can) if needed.
Note from Brittany: I just used three 8 oz cans of tomato sauce and seasoned it with pizza seasoning. I also only used 1 lb. of sausage, since that is what I had. It turned out just fine, though!

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