Cooking Time:4-6 hours
Ingredients12 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
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!
- Boil a large pot of water. Add the pasta & slightly stir to moisten. Boil 8 minutes then drain.
- 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.
- 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)
- 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.
For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”
I have a 4 qt crock pot, will this recipe work in since it’s 2 qts smaller? If so what portion sizes should I use?
It will be tight Stephani, as a slow cooker should be 1/2 to 2/3 full to crock properly. You may want to use the same ingredients, but adjust to fit your slow cooker. You could even freeze the extra EXCLUDING the pasta in the freezer for another meal at a later date. Hope this helps!
Hi! Love your recipes! I was wondering if you could add meat to this recipe, say like Italian sausage or ground beef? Thanks in advance!
Absolutely Suneldy! Make this recipe and all my recipes your own, and make them the way you and your family will enjoy them. Happy Crocking! 🙂
any suggestions on substitution for the cream of mushroom soup? It feels too rich for my family’s taste but they love baked cheesy pasta dishes otherwise!
Hi Emily! You could just make a roux with butter, flour and a bit of milk. Maybe just add a bit more milk to thin it out a bit. Here’s a recipe if you need one. Happy Crocking – Jenn