A bubbly, cheesy one-pot meal that tastes like pizza but eats like pasta — this Crockpot Pizza Pasta is the kind of dinner that solves busy weeknights, pleases hungry kids, and cleans your plate in minutes. Ground beef, marinara, rotini, melty mozzarella and cheddar, plus turkey pepperoni layered for little pockets of savory goodness — and the slow cooker does most of the work. If you’re planning a pizza-themed gathering or want easy crowd-friendly ideas, try pairing it with a list of party-ready recipes like the one in this party pizza perfection feature for inspiration.
Why you’ll love this dish
This recipe hits comfort-food sweet spots: familiar pizza flavors, hands-off slow-cooker convenience, and family-friendly portions. It’s great for:
- Weeknight dinners when you want minimal active time.
- Potlucks or casual gatherings where a hearty, sharable dish is ideal.
- Meal prep — leftovers reheat well and freeze smoothly.
"We served this on a rainy night and everyone asked for seconds — the pepperoni pockets were a huge hit." — a simple home-cook review
Beyond taste, it’s budget-friendly (ground beef and pantry sauces) and flexible: adjust spices, cheeses, or add veggies to suit your family.
Preparing Crockpot Pizza Pasta
Before you start, here’s what happens and why it works. Browned beef adds Maillard flavor that a raw slow-cook wouldn’t. The uncooked rotini simmers directly in the sauce and broth so it absorbs flavor instead of getting gummy. Adding cheese at the end keeps it melty and fresh-tasting. Plan for about 3–4 hours on low in a 6-quart crockpot; stir once halfway to prevent sticking and to check doneness.
Quick timeline:
- Brown meat (10 minutes).
- Combine sauce, broth, veggies, and beef in crockpot (5 minutes).
- Stir in dry pasta and cook low for 3–4 hours, stirring halfway.
- Top with cheese and pepperoni, cook 15–20 minutes more.
What you’ll need
- 1 pound lean ground beef (93% lean) — or ground turkey for a lighter option
- 12 ounces uncooked rotini pasta (swap: penne or rigatoni; avoid angel hair)
- 24 ounces marinara sauce (use low-sugar or homemade if preferred)
- 1 cup low-sodium beef broth (or chicken/vegetable broth)
- 1 small yellow onion, finely chopped
- 1 green bell pepper, diced (optional: use red bell for sweetness)
- 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
Notes: If you want a spicier profile, add 1/2 teaspoon crushed red pepper. Use pre-shredded cheeses for convenience, but freshly shredded melts better because it lacks anti-caking agents.
Step-by-step instructions
- Heat a skillet over medium. Add the ground beef, garlic powder, salt, and pepper. Cook, breaking it apart, until no longer pink (about 7–9 minutes). Drain excess fat and transfer beef to the crockpot.
- In the 6-quart crockpot, add marinara sauce, beef broth, chopped onion, diced bell pepper, and Italian seasoning. Stir to combine with the cooked beef.
- Add the uncooked rotini to the sauce mixture and stir until pasta is evenly coated. Scatter half the turkey pepperoni over the top.
- Cover and cook on LOW for 3 to 4 hours. At about halfway (1.5–2 hours), open and stir gently to prevent sticking and check pasta texture — it should be tender but not mushy. If sauce is thickening too quickly, add 2–4 tablespoons hot water or broth.
- When the pasta is cooked through, sprinkle the mozzarella and cheddar evenly across the surface. Layer the remaining pepperoni on top. Cover and cook an additional 15–20 minutes, until cheese is fully melted and bubbly. If you like browned cheese, place the crockpot insert under a broiler for 1–2 minutes (if your insert is oven-safe) or transfer portions to a baking sheet and broil briefly.
Safety tip: When reheating later, bring to an internal temperature of 165°F (74°C) to ensure food safety.
Best ways to enjoy it
Serve piping hot in shallow bowls so the cheese stays gooey. Pairings that complement the pizza-inspired profile:
- Garlic knots or crusty bread for dipping.
- A simple green salad with lemon vinaigrette to cut richness.
- Roasted broccoli or a Caesar salad for added vegetables.
- For drinks: a light-bodied red like a Chianti or a cold lager.
If you’re hosting a pizza night, this dish plays well with other handhelds — see more ideas in a roundup of ultimate crowd-pleaser pizza recipes to round out a spread.
Storage and reheating tips
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave individual portions until steaming (stir halfway). For best texture, reheat on the stovetop in a skillet over medium with a splash of broth to loosen the sauce, or bake covered at 350°F (175°C) until heated through. Always reheat to 165°F (74°C).
Avoid leaving the cooked dish at room temperature more than 2 hours to prevent bacterial growth.
Pro chef tips
- Brown the beef well: a good sear yields deeper flavor than starting with raw meat in the crockpot.
- Stir once midway: uncooked pasta benefits from a flip to avoid clumping and to judge doneness.
- Control sauce consistency: if the pasta absorbs too much liquid, thin with a little hot water/broth. If it’s too soupy at the end, remove the lid and let it cook uncovered for 15–20 minutes to thicken.
- Layer pepperoni both under and over cheese to create crisp edges and juicy centers.
- For creamier texture, stir in 2–3 tablespoons of cream cheese with the cheese topping.
Creative twists
- Vegetarian: Omit meat, use a hearty marinara, add cooked lentils or crumbled tempeh for protein, and swap beef broth for vegetable broth.
- Extra-meaty: Use a blend of sausage and ground beef; brown and drain both.
- Buffalo version: Replace marinara with a mix of marinara and buffalo sauce, use cooked shredded chicken instead of beef, and top with blue cheese crumbles.
- White pizza pasta: Use Alfredo sauce in place of marinara, add spinach and cooked chicken, and finish with a blend of mozzarella and Parmesan.
- Gluten-free: Use GF rotini and ensure your marinara and broth are GF-labeled.
Common questions
Q: Can I use pre-cooked pasta instead of uncooked?
A: You can, but add cooked pasta in the last 20–30 minutes so it warms through without becoming mushy. The recipe is designed for uncooked rotini so the pasta absorbs flavor as it cooks.
Q: What if my crockpot runs hot and the pasta overcooks?
A: Check doneness at the 2-hour mark. If it’s nearly done, turn to the lowest setting or remove the insert and let residual heat finish the job. Using a 6-quart crockpot helps prevent crowding and overheating.
Q: Can I double the recipe for a crowd?
A: Yes, double in a larger (8-quart) slow cooker. Keep an eye on liquid levels — you may need a little extra broth depending on the pot and pasta type.
Q: Is turkey pepperoni healthier than regular pepperoni?
A: Turkey pepperoni typically has less fat and fewer calories than traditional pork/beef pepperoni, but check labels for sodium and additives. Either works; adjust salt in the recipe accordingly.
Q: Can I make this ahead and bake later?
A: For meal prep, cook until the pasta is almost done, cool, and refrigerate. When ready to serve, reheat in the oven at 350°F until hot and finish with cheese under the broiler for a fresh-baked texture.
If you want more casserole-style, crowd-pleasing mains or pizza-inspired recipes, explore related ideas in the roundup linked above.
Crockpot Pizza Pasta
Ingredients
Main Ingredients
- 1 pound lean ground beef (93% lean) or ground turkey for a lighter option
- 12 ounces uncooked rotini pasta can swap with penne or rigatoni; avoid angel hair
- 24 ounces marinara sauce use low-sugar or homemade if preferred
- 1 cup low-sodium beef broth or chicken/vegetable broth
- 1 small yellow onion, finely chopped
- 1 medium green bell pepper, diced optional: use red bell for sweetness
- 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
- 1/2 cup sliced black olives or mushrooms optional
Instructions
Preparation
- Heat a skillet over medium. Add the ground beef, garlic powder, salt, and pepper. Cook, breaking it apart, until no longer pink (about 7–9 minutes). Drain excess fat and transfer beef to the crockpot.
- In the 6-quart crockpot, add marinara sauce, beef broth, chopped onion, diced bell pepper, and Italian seasoning. Stir to combine with the cooked beef.
- Add the uncooked rotini to the sauce mixture and stir until pasta is evenly coated. Scatter half the turkey pepperoni over the top.
Cooking
- Cover and cook on LOW for 3 to 4 hours. At about halfway (1.5–2 hours), open and stir gently to prevent sticking and check pasta texture — it should be tender but not mushy.
- If sauce is thickening too quickly, add 2–4 tablespoons hot water or broth.
- When the pasta is cooked through, sprinkle the mozzarella and cheddar evenly across the surface. Layer the remaining pepperoni on top.
- Cover and cook an additional 15–20 minutes, until cheese is fully melted and bubbly.
- For browned cheese, place the crockpot insert under a broiler for 1–2 minutes (if your insert is oven-safe) or transfer portions to a baking sheet and broil briefly.