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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Marilyn Cowan from North Manchester, Indiana turns her slow cooker into a pizzeria with this zesty layered casserole. It is loaded with cheese, Italian sausage, pepperoni and pasta. Ingredients:
1-1/2 pounds johnsonville® mild ground italian sausage |
3 cups uncooked rigatoni or large tube pasta |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 small onion, chopped |
2 cans (one 15 ounces, one 8 ounces) pizza sauce |
1 package (3-1/2 ounces) sliced pepperoni |
1 can (6 ounces) pitted ripe olives, drained and halved |
Directions:
1. In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain.
2. In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours. Yield: 6-8 servings.
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