Crockpot Pizza Pasta offers a convenient way to enjoy the flavors of pizza in pasta form, seamlessly cooked in a slow cooker. The combination of ground beef, marinara sauce, and gooey cheese harmonizes beautifully, making it an ideal meal for busy weeknights. With minimal prep, you can set it and forget it, allowing the ingredients to meld together while you focus on other things. This dish is not just filling, but it also pleases a variety of palates, making it a go-to for family dinners.
Why cook this at home
This dish stands out as an easy, budget-friendly option for any home cook. Perfect for weeknight dinners, it allows you to dump everything in the crockpot and walk away without worrying about stirring or checking on it constantly. Its rich, savory flavors make it a comforting dish everyone can look forward to at the end of a long day. Plus, the use of lean ground beef and low-sodium broth helps keep it a healthier alternative to traditional pizza.
Steps at a glance
- Brown the ground beef with seasonings.
- Combine cooked meat with sauce, broth, and veggies in a crockpot.
- Stir in uncooked rotini pasta and half the turkey pepperoni.
- Cover and cook on low for 3 to 4 hours.
- Add cheeses and remaining pepperoni, then let it melt.
Key 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
Feel free to swap the turkey pepperoni for beef pepperoni or skip it altogether for a vegetarian version. You can also select whole-wheat pasta for a nutrition boost.
How to prepare it
- Brown the ground beef in a skillet over medium heat, seasoning with garlic powder, salt, and black pepper until fully cooked. Drain any excess fat and set aside.
- In a 6-quart crockpot, combine the cooked beef, marinara sauce, beef broth, chopped onion, diced green pepper, and Italian seasoning. Mix well to incorporate.
- Stir in the uncooked rotini pasta until evenly coated in the mixture. Add half of the turkey pepperoni slices on top.
- Cover the crockpot and cook on low for 3 to 4 hours. Stir halfway through and check the pasta’s doneness.
- Once the pasta is cooked to your liking, sprinkle mozzarella and cheddar cheeses on top. Add the remaining pepperoni slices. Cover and let it cook for an additional 15 to 20 minutes until the cheese has melted completely.
What to serve it with
Pair this dish with a fresh garden salad to balance the richness of the cheese. A side of garlic bread also complements the flavors well, allowing for a full meal experience. If you’re in the mood for something extra, consider serving it with marinara sauce for dipping or a sprinkle of crushed red pepper for some added heat.
How to store and freeze
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, place portions in freezer-safe bags or containers, ensuring you remove as much air as possible for best results. It will keep well in the freezer for up to 2 months. When reheating, ensure it reaches a safe internal temperature of 165°F, and remember the two-hour rule for food safety after cooking.
Tips for best results
- Use a meat thermometer to ensure the ground beef is cooked to at least 160°F for safety.
- Stir the pasta halfway through cooking to promote even cooking and prevent sticking.
- For added flavor, consider sautéing fresh garlic along with the onion.
- If you prefer a creamier texture, mix in a bit of cream cheese during the last cooking phase for richness.
Creative twists
- Substitute whole grain or gluten-free rotini pasta for a healthier option.
- Add different vegetables such as zucchini or spinach for more nutrition.
- Spice it up with red pepper flakes or jalapeños if you enjoy a kick.
- Replace turkey pepperoni with other beef-based options or leave it out entirely for a vegetarian dish.
Your questions answered
Can I use other types of meat?
Yes, you can substitute ground turkey or even Italian sausage for a different flavor profile.
How do I know when the pasta is done?
Stir the pasta and taste a piece to ensure it has reached your preferred level of tenderness.
Can I make it ahead of time?
Absolutely! You can prepare and assemble all the ingredients in the crockpot the night before and just plug it in to cook in the morning.
What’s the best cheese to use?
While mozzarella and cheddar work well, feel free to mix in provolone or Parmesan for added flavor.
How do I avoid mushy pasta?
Cooking the pasta in the crockpot allows it to soak up the flavors without overcooking too quickly. Stirring halfway can help maintain texture.
This Crockpot Pizza Pasta is an easy and satisfying dish perfect for those hectic days when you want a hearty meal with minimal fuss. Give it a try, make it your own with variations, and perhaps share your results with friends.
PrintCrockpot Pizza Pasta
A convenient way to enjoy the flavors of pizza in pasta form, seamlessly cooked in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Beef
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
- Brown the ground beef in a skillet over medium heat, seasoning with garlic powder, salt, and black pepper until fully cooked. Drain any excess fat and set aside.
- Combine the cooked beef, marinara sauce, beef broth, chopped onion, diced green pepper, and Italian seasoning in a 6-quart crockpot. Mix well to incorporate.
- Stir in the uncooked rotini pasta until evenly coated in the mixture. Add half of the turkey pepperoni slices on top.
- Cover the crockpot and cook on low for 3 to 4 hours. Stir halfway through and check the pasta’s doneness.
- Once the pasta is cooked to your liking, sprinkle mozzarella and cheddar cheeses on top. Add the remaining pepperoni slices. Cover and let it cook for an additional 15 to 20 minutes until the cheese has melted completely.
Notes
For a vegetarian version, swap turkey pepperoni for mushrooms or skip it altogether. Use whole-wheat pasta for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
