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Slow Cooker Pizza Pasta * *

Slow Cooker Pizza Pasta

  • Cooking Time:

    3 hours on Low
  • Servings:



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!

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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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Debbie PendletonCrock Pot GirlSueMaeganLynn Recent comment authors
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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.


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
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.


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


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 »


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
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
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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