We’ve adapted this from the original recipe which made 14 servings!
8 oz rigatoni or large tube pasta
3/4 lb ground beef
1 very small onion, chopped
2 cups (8 oz) shredded part-skim mozzarella cheese
15 oz can pizza sauce
1/2 of a 10 3/4 oz can condensed cream of mushroom soup, undiluted
4 oz sliced pepperoni
1. Cook pasta according to package instructions
2. Meanwhile, in a skillet, cook beef and onion until meat is no longer pink. Drain.
3. In a 4-qt slow cooker, Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni
4. Cover and cook on low for 2-3 hours or until heated through and the cheese is melted.
Yield: 6-7 servings
The recipe said to add the cooked rigatoni to the slow cooker with the other ingredients. We don’t add the rigatoni (we actually used rotino pasta because we find this mixed better with the sauce, etc) until 10 minutes before the end. Adding it too soon in the newer style slow cooker we use (which runs about 15-20 degrees hotter than the old style, so don’t throw out your older slow cooker!) tends to make the pasta way too soft. We prefer a slightly al dente pasta in this dish.
The verdict: Fantastic! If we were to change anything the next time we make this, we might add a couple ounces of rotini pasta and maybe use a full pound of ground beef, rather than the 3/4 lb the recipe calls for.