Pepperoni Rigatoni - cooking recipe

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)
Preparation
    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).
    While the sauce is simmering cook your pasta according to the directions on package.
    Heat oven to 350.
    mix sauce with pasta.
    Grease a 13x9 inch pan.
    Layer half the pasta ingredients in pan add a layer of each of the cheeses.
    Repeat then top with rest of cheeses.
    Bake, uncovered for 25-30 minutes, until light brown.

Leave a comment