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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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From The Art of the Slow Cooker Ingredients:
12 ounces rigatoni pasta |
2 1/2 tablespoons extra-virgin olive oil, divided |
1 onion, finely chopped |
1 celery rib, finely diced |
1 red bell peppers or 1 green bell pepper, seeded, deribbed, and finely diced |
26 ounces chunky marinara sauce |
10 3/4 ounces condensed cream of mushroom soup |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
8 ounces mozzarella cheese, shredded |
1/4 cup shredded parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the rigatoni, stir once to moisten, and boil until barley tender, about 8 minutes.
2. Meanwhile, heat 2 tablespoons of the oil in a large deep skillet over medium heat. Add the onion, celery, and bell pepper and sauté until tender, about 4 minutes. Add the marinara sauce, mushroom soup, salt, and pepper and bring to a boil, stirring often. Remove from the heat. Drain the cooked pasta thoroughly and stir into the sauce.
3. Coat the interior of a 5- to 6-quart slow cooker with the remaining 1/2 tablespoon of oil. Put a third of the pasta on the bottom of the cooker and cover with half the Mozzarella. Repeat the layers and put the remaining pasta on top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low.
4. Sprinkle the top with the Parmesan, cover, and cook on high for about 10 minutes, or until the cheese melts. Keep warm for up to 1 hour or serve immediately.
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