BAKED ITALIAN SAUSAGE AND RIGATONI

Baked Italian Sausage and Rigatoni image

Provided by Sageca

Categories Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

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2 teaspoons oil
2 lbs Italian sausage, cut in 1 pieces
2 medium onions, finely chopped
4 stalks celery, sliced
3 garlic cloves, crushed
1/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can tomato soup
1 cup chicken broth
2 tablespoons Worcestershire sauce
2 cups rigatoni pasta, cooked very al dente
1 cup cheddar cheese, shredded
1 medium green pepper, finely chopped

Steps:

In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
Add tomato soup, chicken broth and worcestershire sauce.
Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
Add pasta during last hour of cooking time.
Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
For the picture I posted I made this ahead and refrigerated.
When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.