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Slow Cooker Pizza Pasta * *

Slow Cooker Pizza Pasta

  • Cooking Time:

    3 hours on Low
  • Servings:

    6-8

Ingredients

16 oz. rotini or penne pasta, uncooked
½ lb. Ground Beef
½ lb. Sweet Italian Sausage
2 tsp. Minced Garlic
2 tsp. Oregano
1 Green Pepper, chopped
8 oz. Pepperoni, sliced
6 oz. Tomato Paste
1 1/4 c. Lukewarm Water
1/2 c. Mozzarella Cheese, shredded
1/2 c. Italian Blend Cheese, shredded



Our Slow Cooker Pizza Pasta is a go-to for sleep-overs, kids’ parties, and weeknight meals!  This dish’s ingredients can also be tailored to fit your family’s tastes.

  1. Grease a 6-Quart slow cooker with olive oil.
  2. Heat a skillet over medium-high heat and brown ground beef and sweet Italian sausage.  Drain excess fat.
  3. Return meat to pan, add green pepper and garlic and saute with meat for a minute or two longer.
  4. Place all of these ingredients in a 6-Quart slow cooker.
  5. Rinse pasta (do not cook) and place in the slow cooker with meat mixture.
  6. Stir then add tomato paste and water over noodle mix. Note: For best results, when stirring ensure all the pasta is covered with liquid.
  7. Top with shredded cheese and pepperonis.
  8. Cover slow cooker with a paper towel and top with the lid.  Cook on LOW for 3 hours.
  9. Top with diced black olives, artichoke hearts, or extra cheese, if desired

 

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Pasta

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Susan
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Susan

I need some help with this recipe. It was really dry – lots of crunchy, inedible noodles. I’m planning to take this for a work potluck in a couple days so any suggestions would be helpful.

Kimmy
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Kimmy

Mine was really dry also, the ones around the edges. The ones in the middle weren’t so dry but they were actually kinda soggy.

Pam McCall
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Pam McCall

Well i made this dish to night, and i must say it did not turn out very well,I followed the instructions to the T after the 3 hours it was burnt around the edges, and the noodles were not done and it was extemely dry! So I scraped the burnt edges and cheese off added a jar of Bertolli olive oil & garlic sauce mixed it up and sprinkled some more cheese on top and going to cook it a little longer. I hope this will fix it.

Lynn
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Lynn

I also had some dry noodles. Seeing the other posts, I used 1 1/4 cups of water. I think next time I will use tomato sauce instead of paste and cook my noodles for 5-6 minutes. I will continue to experiment with the recipe

Maegan
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Maegan

Ummm…epic fail for me, too. I’m wondering if someone got the amounts wrong, type of pasta, or blatantly repurposed a casserole recipe without change! Pasta was totally uneven. Which super sucks when you’re feeding a kid with only 6 teeth! We scraped out the crusty/burnt parts (after just 2.5 hours of cooking – it had too many smells for me to think it would be okay to keep going)…which accounts for about a third of the dish. Maybe egg noodles or more liquid would’ve worked better? Or possibly doing this casserole style. Also…why so little liquid/sauce? After I started trying… Read more »

Sue
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Sue

Looks like you’re missing an ingredient —- the sauce. There should probably be a can of Prego or Ragu added to this. I did not try this recipe because of the comments and the fact that the recipe just doesn’t look right. Tomato paste? No.

Debbie Pendleton
Guest
Debbie Pendleton

I noticed the note at the bottom that said the pasta needed to be covered by the water so it wouldn’t be crunchy. There was no where near enough water to do that! I added enough water and another can of tomato paste until the pasta was somewhat covered. I used Italian style tomato paste to give it a little more flavor to the sauce. It’s cooking now and I hope it comes out ok. I don’t know what crockpot you use but with that much meat and pasta I probably used about 3 cups if water, maybe a little… Read more »

Debbie Pendleton
Guest
Debbie Pendleton

With the extra water and tomato paste, this had a good flavor and was not dry or crunchy. However, the pasta was a little gummy. I think this would be better if you cooked the pasta separately and then just baked it in the oven.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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