Crockpot Pizza Pasta Recipe
Introduction
This Crockpot Pizza Pasta is an easy, comforting dish that combines the flavors of your favorite pizza with hearty pasta. Perfect for busy days, this recipe lets your slow cooker do all the work while you come home to a cheesy, satisfying meal.
Ingredients
- 1 pound lean ground beef (93% lean)
- 12 ounces uncooked rotini pasta
- 24 ounces marinara sauce
- 1 cup low-sodium beef broth
- 1 small yellow onion, finely chopped
- 1 green bell pepper, diced
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 20 slices turkey pepperoni
- Optional: 1/2 cup sliced black olives or mushrooms
Instructions
- Step 1: Brown the ground beef in a skillet, seasoning it with garlic powder, salt, and black pepper. Drain excess fat and set the beef aside.
- Step 2: In a 6-quart crockpot, combine the cooked beef, marinara sauce, beef broth, chopped onion, diced bell pepper, and Italian seasoning. Stir everything together well.
- Step 3: Stir in the uncooked rotini pasta until it’s evenly coated with the sauce mixture. Then, arrange half of the turkey pepperoni slices on top.
- Step 4: Cover the crockpot and cook on low for 3 to 4 hours. Remember to stir halfway through cooking and check the pasta for doneness to avoid overcooking.
- Step 5: Once the pasta is tender, sprinkle the shredded mozzarella and cheddar cheeses evenly over the top. Add the remaining pepperoni slices, cover, and cook for another 15 to 20 minutes until the cheese is melted and bubbly.
Tips & Variations
- For extra veggies, add sliced black olives or mushrooms along with the onion and bell pepper.
- If you like it spicy, toss in some crushed red pepper flakes or use spicy turkey pepperoni.
- Use whole wheat or gluten-free pasta to accommodate dietary preferences.
- To prevent the pasta from sticking, stir gently halfway through the cooking time.
- Leftovers can be reheated with a splash of broth to restore creaminess.
Storage
Store leftover Crockpot Pizza Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a little beef broth to keep it from drying out. This dish is best enjoyed fresh but can also be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a leaner alternative. Just brown it the same way before adding it to the crockpot.
Do I need to cook the pasta before adding it to the crockpot?
No, the rotini pasta cooks directly in the crockpot along with the sauce. Just be sure to stir halfway through and check the pasta’s texture to avoid overcooking.
PrintCrockpot Pizza Pasta Recipe
This Crockpot Pizza Pasta is a comforting and easy one-pot meal that combines hearty ground beef, rotini pasta, marinara sauce, and melted cheese with the flavors of classic pizza. Slow-cooked in a crockpot, this dish is perfect for busy days when you want a delicious, hot meal without the fuss.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Protein
- 1 pound lean ground beef (93% lean)
- 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
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Optional Ingredients
- 1/2 cup sliced black olives or mushrooms (optional)
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the lean ground beef, seasoning it with garlic powder, salt, and pepper. Continue to brown until fully cooked and no pink remains. Drain excess fat and set the beef aside.
- Combine ingredients in the crockpot: In a 6-quart crockpot, add the cooked ground beef, marinara sauce, low-sodium beef broth, finely chopped onion, diced green bell pepper, and Italian seasoning. Mix these ingredients thoroughly to distribute the flavors evenly.
- Add the pasta and pepperoni: Stir the uncooked rotini pasta into the crockpot mixture, ensuring the pasta is well coated with sauce. Then, top the mixture with half of the turkey pepperoni slices, spreading them over the top.
- Cook the pasta: Cover the crockpot with its lid and cook on low heat for 3 to 4 hours. Halfway through the cooking time, stir the pasta gently and check the doneness to ensure it cooks evenly and doesn’t stick to the bottom.
- Add cheese and remaining pepperoni: Once the pasta is tender and cooked through, sprinkle the shredded mozzarella and cheddar cheeses evenly over the top. Add the remaining turkey pepperoni slices. Cover the crockpot and cook for an additional 15 to 20 minutes until the cheeses have melted completely.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles and omit the pepperoni.
- Be careful when stirring the pasta during cooking to avoid breaking it up.
- If using optional olives or mushrooms, add them to the crockpot along with the bell pepper and onion.
- You can adjust the seasoning to your taste by adding extra Italian seasoning or red pepper flakes for heat.
- Make sure your crockpot is large enough (6-quart recommended) to accommodate all ingredients comfortably.
Keywords: crockpot pizza pasta, slow cooker pasta, pizza pasta, easy dinner, ground beef pasta, cheese pasta, crockpot recipe
