This Crockpot Pizza Casserole is everything you love about a hearty, cheesy pizza night made hands-off in your slow cooker. Tender rotini pasta, savory meat sauce, melty mozzarella, and pepperoni all simmer together for hours, developing rich, comforting flavor. It’s family-friendly, budget-conscious, and perfect for busy nights or casual gatherings.
Ingredients
- 1 pound (450 g) ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14 oz / 400 g) pizza sauce
- 1 can (14 oz / 400 g) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 8 ounces (about 2 1/2 cups) rotini pasta, uncooked
- 1 cup water (or beef broth for extra flavor)
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- Salt, to taste
- Black pepper, to taste
- Fresh basil or extra Italian seasoning, for serving (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef or Italian sausage, breaking it up with a spatula as it cooks, until fully cooked and no longer pink.
- Drain excess fat from the skillet, then add the chopped onion and minced garlic. Sauté for 2–3 minutes, until the onion softens and becomes translucent.
- Transfer the meat mixture to the crockpot. Add the chopped bell pepper, pizza sauce, diced tomatoes with their juices, Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Stir to combine well.
- Add the uncooked rotini pasta to the crockpot. Pour in 1 cup of water (or broth) and stir thoroughly, making sure most of the pasta is coated and submerged in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the pasta is tender but not mushy. Stir once about halfway through if possible to prevent sticking around the edges.
- About 15 minutes before serving, sprinkle the shredded mozzarella evenly over the top, then layer on the sliced pepperoni.
- Cover again and cook just until the cheese is melted and bubbly, about 10–15 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil or a sprinkle of Italian seasoning, if desired.
Variation
- Supreme-style casserole: Add sliced mushrooms, black olives, and extra bell peppers. Top with a mix of mozzarella and provolone for more classic pizzeria flavor.
- Meat lover’s version: Use a mix of ground beef and Italian sausage, and add extra pepperoni or diced ham before topping with cheese.
- Lighter twist: Use lean ground turkey, part-skim mozzarella, and turkey pepperoni. You can also add more veggies like spinach or zucchini for extra nutrition.
Cooking Notes
- Slow cookers vary in temperature; check the pasta for doneness at the earliest time listed, then adjust as needed.
- Keep the lid on as much as possible. Lifting it frequently lets heat escape and can increase cook time noticeably.
- If the casserole looks too thick when the pasta is almost done, you can stir in a splash of hot water or broth to loosen it slightly.
Serving Suggestions
- Serve with a simple green salad and garlic bread or breadsticks for a full pizza-night experience.
- Top each serving with extra grated Parmesan, red pepper flakes, or a drizzle of olive oil for added richness and flavor.
- Pair with roasted vegetables like broccoli or green beans to balance the hearty, cheesy casserole.
Tips
- Spray the inside of the slow cooker with nonstick cooking spray for easier cleanup and to prevent sticking around the edges.
- Chop vegetables into small, even pieces so they cook at the same rate and blend well into the sauce.
- If you prefer crispier pepperoni, lightly crisp it in a skillet first, then add it on top with the cheese near the end of cooking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on LOW (or 2–3 hours on HIGH)
- Total Time: 4–5 hours
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 25 g
- Sodium: 980 mg
Frequently Asked Questions
- Can I cook the pasta separately?
Yes. Cook the pasta until just al dente on the stove, then stir it into the hot meat sauce in the crockpot about 30–45 minutes before serving. Reduce added water accordingly. - Can I make this ahead and reheat?
You can assemble the meat sauce and veggies in the crock insert and refrigerate (uncooked) for up to 24 hours. When ready, add pasta and water, then cook. Leftovers reheat well in the microwave or oven with a splash of water. - Can I freeze this casserole?
The finished dish can be frozen, but the pasta may soften slightly upon reheating. For best results, undercook the pasta a bit if you plan to freeze portions. - How can I make it less spicy?
Omit the red pepper flakes and choose a mild Italian sausage or use ground beef instead. Pepperoni can also add spice, so use less or pick a mild brand.
Conclusion
This Crockpot Pizza Casserole turns classic pizza flavors into a hearty, crowd-pleasing pasta bake that practically cooks itself. With minimal prep and simple pantry ingredients, you get tender pasta, rich meat sauce, and gooey cheese all in one comforting dish. It’s ideal for busy weeknights, potlucks, or any time you want pizza-night vibes with slow cooker ease.
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Crockpot Pizza Casserole
- Total Time: 4–5 hours
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
This Crockpot Pizza Casserole is everything you love about a hearty, cheesy pizza night made hands-off in your slow cooker. Tender rotini pasta, savory meat sauce, melty mozzarella, and pepperoni all simmer together for hours, developing rich, comforting flavor. It’s family-friendly, budget-conscious, and perfect for busy nights or casual gatherings.
Ingredients
Scale
- 1 pound (450 g) ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14 oz / 400 g) pizza sauce
- 1 can (14 oz / 400 g) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 8 ounces (about 2 1/2 cups) rotini pasta, uncooked
- 1 cup water (or beef broth for extra flavor)
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- Salt, to taste
- Black pepper, to taste
- Fresh basil or extra Italian seasoning, for serving (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef or Italian sausage, breaking it up with a spatula as it cooks, until fully cooked and no longer pink.
- Drain excess fat from the skillet, then add the chopped onion and minced garlic. Sauté for 2–3 minutes, until the onion softens and becomes translucent.
- Transfer the meat mixture to the crockpot. Add the chopped bell pepper, pizza sauce, diced tomatoes with their juices, Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Stir to combine well.
- Add the uncooked rotini pasta to the crockpot. Pour in 1 cup of water (or broth) and stir thoroughly, making sure most of the pasta is coated and submerged in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the pasta is tender but not mushy. Stir once about halfway through if possible to prevent sticking around the edges.
- About 15 minutes before serving, sprinkle the shredded mozzarella evenly over the top, then layer on the sliced pepperoni.
- Cover again and cook just until the cheese is melted and bubbly, about 10–15 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil or a sprinkle of Italian seasoning, if desired.
Notes
- If using a very hot slow cooker, begin checking the pasta early to prevent overcooking and mushiness.
- Different pizza sauces vary in thickness and saltiness; adjust water and seasoning to taste.
- For a slightly saucier casserole, add an extra 1/2 cup of pizza sauce or a splash more water/broth.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on LOW (or 2–3 hours on HIGH)
- Category: Main Course, Casserole
- Method: Slow Cooker
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 980 mg (approx., depending on sauce and pepperoni)
- Fat: 23 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 38 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 25 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: crockpot pizza casserole, slow cooker pizza pasta, easy weeknight dinner, cheesy pasta bake, family-friendly casserole