1 1/2 pounds pork bulk sausage
1 onion, chopped
1 (8 oz) package mushrooms, sliced
1 (26 oz) jar pasta sauce
1 (10 oz) can condensed tomato soup
1 (16 oz) package penne pasta
1 (10 oz) can golden cream of mushroom soup
1 cup ricotta cheese (I used cottage cheese)
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 (4 oz) package sliced pepperoni
1. Spray a 6 quart slow cooker with nonstick cooking spray and set aside. Bring a large pot of water to boil. In skillet, cook pork sausage until partially cooked, stirring to break up meat. Add onion and mushrooms; cook and stir until sausage is cooked. Drain thoroughly, then add pasta sauce and tomato sauce and bring to a simmer.
2. Cook penne pasta for half of the time directed on package; drain. Combine in bowl with cream of mushroom soup and ricotta cheese; stir to blend.
3. In prepared slow cooker, place half of pork mixture, half of pasta mixture, half of mozzarella and cheddar, and half of pepperoni. Repeat layers. Cover and cook on low 4 hours or until pasta is tender and casserole is bubbling. Let cool for 15 minutes, then serve.
This is a great meal for kids. Mine loved it and I actually thought it was pretty tasty too. I don’t like ricotta and I substituted cottage cheese which I really thought tasted good. I have never bought “golden cream of mushroom soup” before. It is a lot different than regular cream of mushroom soup. 3 stars.