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    You are in: Home / Recipes / Baked Italian Sausage and Rigatoni Recipe
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    Baked Italian Sausage and Rigatoni

    Baked Italian Sausage and Rigatoni. Photo by Sage

    1/1 Photo of Baked Italian Sausage and Rigatoni

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    Sage's Note:

    Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!

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    Units: US | Metric


    1. 1
      In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
    2. 2
      With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
    3. 3
      Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
    4. 4
      Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
    5. 5
      Add tomato soup, chicken broth and worcestershire sauce.
    6. 6
      Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
    7. 7
      Add pasta during last hour of cooking time.
    8. 8
      Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
    9. 9
      For the picture I posted I made this ahead and refrigerated.
    10. 10
      When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

    Ratings & Reviews:

    • on June 09, 2008


      My family really enjoyed this sauce! Quick and easy to boot. I didn't have any tomato soup on hand so used a can and a half of tomato paste with water to thin. It smelled wonderful all day in the crockpot too! Completely forgot to add the cheese, but it was still fabulous! We used it as a sauce over spaghetti. Thanks Sage/Rita for a keeper in our house!

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    • on February 06, 2008


      This is tasty and easy. I did use only half the amount of sausage to decrease the calories and fat and still present a good dinner. I cooked it on top of the stove and then put it in the oven for 30 minutes. I didn't have rigatoni on hand so used wagon wheels. The looked nice and tasted fine. Thanks for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Italian Sausage and Rigatoni

    Serving Size: 1 (363 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 722.7
    Calories from Fat 452
    Total Fat 50.2 g
    Saturated Fat 18.9 g
    Cholesterol 116.6 mg
    Sodium 2606.6 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 2.4 g
    Sugars 8.7 g
    Protein 37.7 g

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