Crockpot Pizza Casserole
This easy Crockpot pizza casserole will quickly become a new favorite! With pasta, ground beef, pepperoni, and plenty of cheese, it's tough to resist!
Ingredients
- 16 oz rigatoni pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 3 cups pizza sauce
- 1 can (14 oz) diced tomatoes, drained
- 1 package (6 oz) pepperoni slices
- 3 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese (optional, for extra cheesiness)
Directions
- 1
Boil the pasta in salted water until it's al dente (about 2 minutes less than package instructions). Drain and set aside.
- 2
In a large skillet, heat olive oil over medium heat. Add the ground beef, onions, and bell pepper. Cook until the meat is browned and the vegetables are softened, about 5-7 minutes. Drain any excess fat from the skillet.
- 3
Stir in the garlic powder, oregano, basil, and crushed red pepper flakes. Season with salt and pepper to taste. Cook for another 1-2 minutes to let the flavors blend.
- 4
Spray your Crockpot with non-stick cooking spray. Layer half of the cooked pasta in the bottom of the Crockpot. Spoon half of the meat mixture over the pasta. Pour half of the pizza sauce and diced tomatoes over the meat and spread it evenly. Layer half of the pepperoni slices on top. Sprinkle half of the mozzarella and cheddar cheese over the layers.
- 5
Repeat the layering with the remaining pasta, meat mixture, sauce, tomatoes, pepperoni, and cheese.
- 6
Set the Crockpot to low heat and cook for 3 to 4 hours, until the cheese is melted and everything is bubbly and heated through. Avoid overcooking to prevent the pasta from becoming mushy.
- 7
Once done, serve hot! You can garnish with additional pepperoni slices, fresh basil, or red pepper flakes for added flavor. Enjoy!