1 28 ounce can diced tomatoes, do not drain
1 10 ounce can cream of mushroom soup
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
3 cups rigatoni, cook 7 minutes after water returns to boil
2 1/2 cups shredded Cheddar cheese
1 cup freshly grated Parmesan cheese
1/2 cup fresh fine bread crumbs
2 tablespoons melted butter
In a food processor, combine tomatoes, soup oregano, salt and peppercorns. Pulse until blended. In lightly greased crockpot, combine rigatoni, Cheddar cheese and tomato mixture. In a bowl, mix Parmesan cheese and bread crumbs and sprinkle over rigatoni. Drizzle with melted butter. Drape clean kitchen towel over top of crockpot to absorb humidity, otherwise you end up with soggy bread crumbs and cook on high for about 2 hours or low for about 3 hours. Mixture should be bubbly.
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