• 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 tsp. salt
  • 1/4 tsp. ground black pepper
  • 8 oz. mozzarella cheese, shredded
  • 1/4 c. 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 2 T. 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.

OPTIONAL: You can put in oven safe dishes and place under broiler to brown the cheese if desired.

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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