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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pepperoni Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions