Source: Jan Taylor
1 1/2 pounds ground beef
1 (8 ounce) package rigatoni pasta
1 (16 ounce) package shredded mozzarella cheese
1 can cream of tomato soup
2 jars pizza sauce
8 ounces sliced pepperoni
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until al dente; drain and set aside.
In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce
and pepperoni. Cook on LOW setting for 4 hours.
Serve with garlic bread and a salad.