Most people love pasta and pizza, and my pizza casserole is a winning combination of the two. The only problem is that I don’t make it during the summer months because I don’t want to turn on the oven to bake a casserole. This slow cooker version solves that problem, and my husband and son gave it a thumbs up.
Of course, you have to cook the pasta on the stove top, just like you do with the original casserole. And because of the pasta and cheese, this is not a slow cooker recipe that you can leave to cook all day. In fact, it only cooks for three hours on low. So this is a good meal to make on the weekend or when you will be home in the afternoon.
Yield:
Pizza Casserole (Slow Cooker)
Ingredients
- 12 ounces gluten-free pasta (I used Tinkyada penne)
- 1 1/2 pounds ground beef (or turkey or sausage or a combination)
- 1 medium onion, chopped
- 3 ounces pepperoni
- 28 ounces spaghetti sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Cook the pasta according to package directions and drain.
- Saute the ground beef and onion until the meat is no longer pink. Add the spaghetti sauce and stir to combine.
- Place half the cooked pasta in the bottom of a 6 quart slow cooker. Top with half the meat sauces, half the pepperoni, and half the cheese.
- Repeat layers, cover, and cook on low for 3 hours.
Thanks for all the great recipes.
Do you cook the hamburger meat first before placing in croc pot? R
Yes. That is step 2 where you cook the ground beef and onion.
This went over REALLY well at my house. I learned a few lessons for next time. I’ll chop the pepperoni and use more. I’ll use more cheese next time too. I’ll probably leave out the onion, as this household isn’t the most fond of it. Haha! It’s always nice to find something that pleased the picky eaters here. ?
Do you drain the beef?
Yes, drain the beef.
how many does this pizza casserole serve?