Layered Creamy Pepperoni, Bacon Rigatoni Casserole
Recipe: #23213
March 24, 2016
Categories: Desserts, Casseroles, Pork Sausage, Rigatoni, Fathers Day, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, more
"This is so delicious and pretty easy because it uses jarred pasta sauce, but no one would ever believe it came from a jar, a splash of red wine boosts the flavor of the sauce!"
Ingredients
Nutritional
- Serving Size: 1 (492.4 g)
- Calories 906.4
- Total Fat - 45.2 g
- Saturated Fat - 17.1 g
- Cholesterol - 112.8 mg
- Sodium - 3012.4 mg
- Total Carbohydrate - 69.6 g
- Dietary Fiber - 5 g
- Sugars - 11.3 g
- Protein - 53 g
- Calcium - 610.8 mg
- Iron - 5.3 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a skillet over medium high heat. Cook the diced bacon until crispy. Using a slotted spoon remove to a bowl, leaving 1-2 tablespoons of bacon fat in the skillet. Add crumbled Italian sausage and the onion; cook until brown. Add minced garlic and cook for 1 more minute, stirring constantly. Add in the cooked bacon along with the wine, pasta sauce, italian seasoning, salt, pepper, and pepperoni. Reduce heat to medium and cook for 5 minutes or until heated through. Remove from heat and stir in the cooked noodles.
Step 2
In a greased 13x9 inch baking pan, add half of the pasta/sausage mixture. Top with cottage cheese then the other half of the pasta/sausage mixture. Finally top with the mozzarella cheese then the parmesan cheese.
Step 3
Bake in a preheated 350 degrees oven for 20 minutes or until cheese is melted and bubbling.
Tips
No special items needed.