July 21, 2010

Best of Old House Kitchen: Rigatoni Casserole

The next few weeks our family is going to be very busy!  We have two more camping trips, 4-H week, Vacation Bible School (my hubby's in charge of this so of course I'm helping, too!), our 16th wedding anniversary, a birthday celebration, and we have overnight guests coming to visit on two separate occasions!  Crazy busy!  So ya'll will forgive me if I re-post a few things here and there, right?  Good.  I knew you were nice like that!  : )  Monday menu plans will be new each week because, after all, we have to eat and I need a menu.  Tuesday's kitchen tips will be new and we'll keep following the Queen of the Castle series, but the recipes that I post will be our family's favorite ones.  I've taken a poll during one of our latest Dinner Time Quiz Shows so here is a family's favorite.

Rigatoni Casserole
This recipe does well in the crock pot or baked in the oven! Even my children who don't care for spaghetti like this recipe! Enjoy!

1 16 oz. package of rigatoni noodles, cooked
1/2 lb. Italian sausage
26 oz. can spaghetti sauce
4 oz. pepperoni (cut pepperoni in quarters)
3 cups shredded mozzarella cheese
1/2 cup parmesan cheese (canned kind is fine)

Brown sausage (drain), add sauce and pepperoni. Add cooked noodles and 1 1/2 cups cheese to meat mixture and stir. Place in a large casserole dish. Top with the remaining cheese.

Bake at 325 degrees for 30 minutes or until heated through.

Or: Crockpot on low for approx. 3-4 hours. The only thing is the cheese on top won't get bubbly and brown, and you might find that you'll need extra sauce so it doesn't get too dry.

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