Craving pizza but want something a little different? Say hello to Crockpot pizza casserole!
Imagine layers of al dente pasta, savory ground beef, tangy pizza sauce, and gooey melted cheese, all slow-cooked to perfection. It’s too good to resist!
What I love about this recipe is how customizable it is.
You can easily swap out the ground beef for your favorite pizza toppings like sausage, or mushrooms. The possibilities are endless!
Why You’ll Love This Crockpot Pizza Casserole
Effortless Meal: This slow cooker recipe allows you to set it and forget it, freeing up your time for other activities while dinner cooks itself.
Crowd-Pleaser: With familiar pizza flavors and hearty pasta, this casserole is guaranteed to satisfy even picky eaters.
Perfect for Gatherings: This casserole is an ideal choice for potlucks or casual get-togethers, where you can impress guests with minimal effort.
Great for Leftovers: It reheats beautifully, making it perfect for meal prep or enjoying tasty leftovers throughout the week.
Ingredients
- Rigatoni Pasta: The perfect pasta shape to hold onto all the delicious pizza flavors in every bite.
- Ground Beef: It brings a hearty and satisfying element to the dish.
- Onion and Bell Pepper: They add a subtle sweetness and a pop of color.
- Seasonings: I use garlic powder for punch, oregano, basil, red pepper flakes, and salt and pepper.
- Pizza Sauce: It’s the foundation for all the pizza-inspired goodness.
- Diced Tomatoes, Drained: Juicy tomato chunks add a fresh, bright flavor and texture.
- Pepperoni Slices: They’re the ultimate topping for pizza lovers.
- Mozzarella Cheese: The classic cheese brings it all together.
- Cheddar Cheese: An optional addition for an extra cheesy kick and a sharp flavor twist.
How to Make Crockpot Pizza Casserole
Other than a little prep work, this is a set-it-and-forget-it meal!
1. Cook the pasta. Boil the pasta in salted water until it’s al dente (about 2 minutes less than package instructions). Drain and set aside.
2. Cook the meat. 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. Add the seasoning. 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. Assemble the casserole. 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 layers. Repeat the layering with the remaining pasta, meat mixture, sauce, tomatoes, pepperoni, and cheese.
6. Cook. 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. Serve. Once done, serve hot! You can garnish with additional pepperoni slices, fresh basil, or red pepper flakes for added flavor. Enjoy!
Tips for the Best Crock Pot Pizza Casserole
This casserole is foolproof, but these tips make it unforgettable.
- Pick the best pasta. Use short, sturdy pasta shapes like rigatoni, penne, or ziti. It needs to hold up well during the long cooking time in the Crockpot.
- Ditch the excess liquid. Drain the diced tomatoes before adding them to avoid making the casserole too watery.
- Hold off on the toppings. Layer more delicate toppings like pepperoni on top instead of mixing, so they don’t get soggy.
- Don’t overcook! Cook on low for 3-4 hours until heated through and the cheese is melted. Avoid cooking longer to prevent the pasta from getting too soft.
- Make it your own. Feel free to experiment with other cheeses like provolone or Monterey Jack. Add other favorite pizza toppings like mushrooms, black olives, or cooked bacon. Or, skip the meat and load up on veggies like zucchini, spinach, or mushrooms for a veggie-packed version.
How to Store
As mentioned, this casserole is perfect for leftovers. Keep them fresh with these tips.
To Store: Allow the casserole to cool completely, then transfer it to an air-tight container. Refrigerate for 3-4 days.
To Freeze: Portion the cooled casserole into freezer-safe containers or bags, removing as much air as possible. Store in the freezer for up to 3 months.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. For larger amounts, reheat in the oven at 350°F for 15-20 minutes or until heated through.
Crockpot Pizza Casserole
8
servings15
minutes4
hours540
kcalThis 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)
Instructions
- Boil the pasta in salted water until it’s al dente (about 2 minutes less than package instructions). Drain and set aside.
- 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.
- 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.
- 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.
- Repeat the layering with the remaining pasta, meat mixture, sauce, tomatoes, pepperoni, and cheese.
- 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.
- Once done, serve hot! You can garnish with additional pepperoni slices, fresh basil, or red pepper flakes for added flavor. Enjoy!
Notes
- Feel free to experiment with other cheeses like provolone or Monterey Jack.
- Add in other favorite pizza toppings like mushrooms, black olives, or cooked bacon. Just layer them in with the sauce and cheese.
- Skip the meat and load up on veggies like zucchini, spinach, or mushrooms for a veggie-packed version.
Done a dish based on the same type of dish with a slow cooker which turned out great. Thanks
Hi, Kim: This recipe sounds fantastic … can’t wait to try it! Actually saw it first on msn.com tonight (“Story by Recipe Master”), but I didn’t see any nutritional info, so I clicked on the link to your website and, “voila”, there was the “servings” information, calories per serving, etc. This is very helpful for those of us who have the unfortunate need to count calories. However, I will savor and relish this casserole with every single bite I take … I guarantee it! Thanks so much for sharing this awesome recipe 🙂 !!
I hope you love it, Susan! <3