Crockpot Pizza Pasta
A bubbly, cheesy one-pot meal that combines pizza flavors with pasta for a comfort food experience, perfect for busy weeknights and family gatherings.
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.
Notes
Serve piping hot in shallow bowls. Pair with garlic knots or crusty bread for dipping, a simple green salad, or roasted vegetables. When reheating, bring to an internal temperature of 165°F (74°C).