Layered Creamy Pepperoni, Bacon Rigatoni Casserole
Created by Memack on March 24, 2016
- Servings: 6
- Prep Time: 25m
- Cook Time: 35m
- Recipe #23213
Ingredients
- 1/2 pound bacon (diced)
- 1 pound Italian Sausages (casings removed and crumbled, or use bulk)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine
- 6 ounces pepperoni (chopped)
- 48 ounces pasta sauce (6 cups of your favorite sauce)
- 1 teaspoon dry Italian seasoning
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 12 ounces dry rigatoni pasta (cooked only halfway NOT any longer, then drained
- 16 ounces cottage cheese (creamed cottage cheese)
- 2 cups mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
How to Make
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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.
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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.
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Step 3: Bake in a preheated 350 degrees oven for 20 minutes or until cheese is melted and bubbling.
Nutritional Facts
- 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