PEPPERONI RIGATONI

Pepperoni Rigatoni image

Provided by Cookin In Texas

Time 1h15m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4