Layered Creamy Pepperoni, Bacon Rigatoni Casserole

6
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In


"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!"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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