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Crockpot Pizza Pasta Recipe

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★★★★★

4.8 from 118 reviews

This Crockpot Pizza Pasta is a comforting, family-friendly slow cooker meal combining lean ground beef, rotini pasta, rich marinara sauce, and melty cheeses layered with turkey pepperoni for a delicious pizza-inspired dinner perfect for busy weeknights or casual gatherings.

Ingredients

Scale

Meat and Protein

  • 1 pound lean ground beef (93% lean) – browned and drained
  • 20 slices turkey pepperoni

Pasta and Sauce

  • 12 ounces uncooked rotini pasta
  • 24 ounces marinara sauce
  • 1 cup low-sodium beef broth

Vegetables and Seasonings

  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, diced (optional)
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ½ cup sliced black olives or mushrooms

Cheeses

  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Brown the Ground Beef: In a large skillet over medium heat, cook 1 pound of lean ground beef until it is browned and crumbled. Drain excess fat. Stir in 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 teaspoon salt for seasoning, then set aside.
  2. Combine Ingredients in Crockpot: In a 6-quart crockpot, add the browned ground beef, 24 ounces marinara sauce, 1 cup low-sodium beef broth, finely chopped onion, diced green bell pepper, and 1 tablespoon Italian seasoning. Stir well to combine all ingredients evenly.
  3. Add Pasta and Pepperoni: Stir 12 ounces uncooked rotini pasta into the crockpot mixture until the pasta is coated and evenly distributed. Spread half (10 slices) of the turkey pepperoni slices evenly on top.
  4. Cook on Low: Cover and cook on low heat for 3 to 4 hours. Around the 2.5-hour mark, stir the mixture to prevent sticking and check the pasta for doneness. If pasta is not yet tender, add a splash more broth and continue cooking until fully cooked but not mushy.
  5. Add Cheese and Final Layer: When the pasta is tender, sprinkle 2 cups shredded mozzarella and 1 cup shredded cheddar cheese over the top. Arrange the remaining 10 turkey pepperoni slices on the cheese layer. Cover and cook for an additional 15 to 20 minutes until the cheese has fully melted and become bubbly.
  6. Serve: Serve the hot, cheesy pizza pasta directly from the crockpot. Garnish with fresh basil or parsley if desired and enjoy with sides like garlic bread or a crisp green salad.

Notes

  • Use turkey pepperoni to keep the dish lighter and lower in fat while maintaining classic pizza flavor.
  • Stir the pasta mixture halfway through cooking to prevent it from sticking or clumping together.
  • If the pasta absorbs too much liquid and becomes dry, add a splash extra beef broth to loosen the sauce.
  • Let the dish sit for 10 minutes before serving to allow the sauce to thicken slightly for better texture.
  • To make it vegetarian, substitute the ground beef and turkey pepperoni for plant-based alternatives and use vegetable broth instead of beef broth.
  • Rotini is recommended because it holds its shape well during slow cooking; avoid thinner pastas like angel hair which can break down.

Keywords: Crockpot Pizza Pasta, pizza crockpot recipes, slow cooker pasta bake, kid-friendly crockpot dinner, cheesy pasta, easy weeknight dinner

Find it online: https://liamjayne.com/crockpot-pizza-pasta-recipe/