Go Back

Crockpot Pizza Casserole

This hands-off dish combines all your favorite pizza ingredients into a delicious, easy casserole made in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound Ground beef or Italian sausage
  • 1 medium Yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 medium Bell pepper, diced
Sauce and Seasoning
  • 1 24-ounce jar Pizza sauce
  • 1 14.5-ounce can Diced tomatoes, with juices Do not drain
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon Red pepper flakes, optional
Pasta and Liquids
  • 2 cups Rotini pasta, uncooked (about 8 ounces)
  • 1 cup Water or beef broth
Toppings
  • 1 1/2 cups Shredded mozzarella cheese
  • 1 cup Sliced pepperoni (about 3 ounces)
  • to taste Salt and black pepper
  • for garnish Fresh basil, optional

Method
 

Preparation
  1. Heat a skillet over medium heat and add the ground beef or Italian sausage. Break it apart with a spatula as it cooks, stirring occasionally.
  2. Cook for 5 to 7 minutes until no pink remains. Drain excess grease.
  3. Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until the onion is soft and translucent.
Cooking
  1. Transfer the meat and sautéed vegetables to the crockpot. Add diced bell pepper, pizza sauce, and diced tomatoes with their juices.
  2. Sprinkle in the Italian seasoning and red pepper flakes, stirring to combine.
  3. Pour in uncooked rotini and the water or broth, stirring to coat the pasta.
  4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Stir halfway through if possible.
  5. About 15 minutes before serving, sprinkle shredded mozzarella over the top and layer with sliced pepperoni.
  6. Cover and let sit for 10 to 15 minutes until cheese is melted.
Serving
  1. Taste and adjust seasoning before serving. Garnish with fresh basil if desired.

Notes

For best results, always brown the meat first, stir once halfway through cooking, and consider using beef broth for extra flavor. Leftovers keep well in the fridge for up to three days or freeze for up to three months.