• 16 oz. wide egg noodles
  • 1 1/2 lbs.ground beef or turkey
  • 1/4 c. chopped onion
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 1/2 tsp. Italian seasoning
  • 3 1/2 oz. pkg. sliced pepperoni, halved
  • 3 c. (12 ounces) shredded part-skim mozzarella cheese
  • 3 c. (12 ounces) shredded cheddar cheese

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1. Cook noodles according to package directions.

2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

3. Stir in the spaghetti sauce, mushrooms and Italian seasoning.

4. Drain noodles.

5. In a 5-qt. slow cooker coated with cooking spray.

6. Spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

7. Cover. Cook on low for 3-4 hours or until heated through and cheese is melted.

Note: Makes a great meal with garden salad and bread sticks.

Happy Crocking!

For more recipes, get our eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking + Recipes from the Crock Pot Girl.”


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