1. In a skillet, heat 1 tbsp of the oil over medium-high heat for 30 seconds. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 10 minutes. Using a slotted spoon, transfer to slow cooker stoneware. Drain liquid from pan.

2. Reduce heat to medium. Add remaining oil to pan. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, thyme, salt and peppercorns, and cook, stirring, for 1 minute. Stir in tomato soup, juice and worcestershire sauce. Transfer to slow cooker stoneware.

3. Add cooked rigatoni and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Stir in cheese, green pepper and chile pepper, if using. Cover and cook on High for 20 minutes, until cheese is melted and pepper is heated through.

Tip: If you used extra lean ground beef, you may have to add extra oil when browning or to cook onions.

Make ahead

This dish can be partially prepared before it is cooked. Complete steps 1 and 2. Cover and refrigerate meat and vegetable mixtures seperately for up to 2 days. When you're ready to cook, combine in slow cooker stoneware and continue with the recipe.