NINJA SLOW COOKER PIZZA CASSEROLE

By carvalhohm2

Ingredients

• 1 PACK (16OZ.) RIGATONI OR LARGE TUBE PASTA
• 1-1/2 LB. GROUND BEEF
• 1 SMALL ONION, CHOPPED
• 4 C. (16OZ) SHREDDED PART-SKIM MOZZARELLA CHEESE
• 2 CANS (15OZ. EA) PIZZA SAUCE
• 1 CAN (10-3/4OZ.) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
• 1 PACK (8OZ) SLICED PEPPERONI

Details

Adapted from facebook.com

Preparation

Step 1

• COOK PASTA ACCORDING TO PACK DIRECTIONS, MEANWHILE, IN THE NINJA ON STOVETOP MODE, COOK BEEF AND ONION MIXTURE ON MEDIUM HEAT UNTIL MEAT IS NOT PINK: DRAIN.

• DRAIN PASTA AND PLACE IN NINJA ON SLOW COOKER MODE WITH THE BEEF MIXTURE. ADD CHEESE, PIZZA SAUCE, SOUP, AND PEPPERONI. COVER AND COOK ON LOW FOR 2-3 HOURS OR UNTIL HEATED THROUGH AND THE CHEESE IS MELTED.

YIELD: 12-14 SERVINGS.