Layered Creamy Pepperoni, Bacon Rigatoni Casserole

Prep Time
Cook Time
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"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


  • 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.