Baked Italian Sausage and Rigatoni

Recipe by Sageca
READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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