• 12 oz. pkg rigatoni
  • 2 1/2 T extra-virgin olive oil (divided)
  • 1 onions, finely chopped
  • 1 celery ribs, finely diced
  • 1 red or green bell pepper, seeded and finely diced 26 oz. chunky marinara sauce
  • 10 3/4 oz. condensed cream of mushroom soup 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, shredded

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It’s time for a delicious Italian recipe, and I have just the dish to serve. Slow Cooker Baked Rigatoni has all the flavors of Italy! Enjoy!

  1. Boil a large pot of water. Add the pasta & slightly stir to moisten.  Boil 8 minutes then drain.
  2. Heat 2T of the oil in a large & deep skillet over medium heat. Add the onion, celery & pepper and saute until tender. (~ 4 minutes) Add the marinara sauce, mushroom soup, salt, and pepper and bring to a boil.  (Stir often) Turn off the heat. Stir the cooked pasta into the sauce.
  3. Use the remaining olive oil to coat a 6-quart slow cooker (or use a slow cooker liner). Put 1/3 of the pasta on the bottom of the crock and cover with 1/2 of the Mozzarella. Repeat the layers and put the remaining pasta on top. Cover the slow cooker and cook for  4 to 6 hours on low. (if you have limited time you can cook for 2 to 3 hours on high)
  4. Sprinkle the top with the Parmesan, cover, and cook on high for about 10 more minutes or until the cheese melts. Keep warm for up to 1 hour or serve immediately.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Rigatoni

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