Pepperoni Rigatoni Recipe

Name: Pepperoni Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pepperoni Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepperoni Rigatoni

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