Pepperoni Rigatoni

Submitted by Cookin In Texas

"This is so good with hot fresh buttered bread."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 1 pan
• Serves: 6-8

ingredients

• 2 cups italian style meatballs (the frozen kind)
• 1 1⁄2 cups pepperoni slices
• 1 (26 ounce) can spaghetti sauce (I use the 4 cheese flavor)
• 2 (10 1/2 ounce) cans tomato soup
• 1⁄4 cup parmesan cheese
• 1 1⁄2 cups shredded sharp cheddar cheese
• 1 1⁄2 cups shredded mozzarella cheese
• 1 cup diced onion (optional)
• 1 cup diced green pepper (optional)
• 8 ounces rigatoni pasta (cooked and drained)

directions

1. add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
2. While the sauce is simmering cook your pasta according to the directions on package.
3. Heat oven to 350.
4. mix sauce with pasta.
5. Grease a 13x9 inch pan.
6. Layer half the pasta ingredients in pan add a layer of each of the cheeses.
7. Repeat then top with rest of cheeses.
8. Bake, uncovered for 25-30 minutes, until light brown.

Reviews

[Buckeye Mom]

My family really loved this. We made it while having company and it was ALL eaten with rave reviews! Lots of flavor, that's for sure!

 

[Hot Cook]

My kids and husband just LOVED this great easy dinner!