Ingredients
1-1/2 pounds bulk Italian sausage3 cups uncooked rigatoni or large tube pasta4 cups shredded part-skim mozzarella cheese1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 small onion, chopped2 cans (one 15 ounces, one 8 ounces) pizza sauce1 package (3-1/2 ounces) sliced pepperoni1 can (6 ounces) pitted ripe olives, drained and halved
Preparation
In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain.
In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours.
