Ingredients
For the meat mixture
– 1½ pounds (680 g) lean ground beef
– 1 medium onion, finely diced
– 3 cloves garlic, minced
– 1 green bell pepper, diced
– 1 cup sliced mushrooms
– ½ cup sliced black olives (optional)
– 1 teaspoon Italian seasoning
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon black pepper
– ½ teaspoon salt, or to taste
– ¼ teaspoon red pepper flakes (optional)
For the sauce
– 1 jar (24 oz / 680 g) pizza sauce
– 1 can (15 oz / 425 g) tomato sauce
– ½ cup water or beef broth
– 1 teaspoon dried oregano
– ½ teaspoon dried basil
For the pasta and cheese
– 1 pound (450 g) rotini pasta
– 1½ cups shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– ½ cup shredded Parmesan cheese (optional)
– 1 cup sliced pepperoni
For garnish
– 2 tablespoons fresh parsley, chopped
– Extra pepperoni slices
– Extra shredded mozzarella
Instructions
1. Brown the ground beef
1. Heat a large skillet over medium heat.
2. Add ground beef and cook for 7–9 minutes, breaking it into small pieces.
3. Cook until no pink remains.
4. Drain excess grease.
5. Add diced onion and minced garlic.
6. Cook for another 2–3 minutes until fragrant.
2. Prepare the slow cooker
1. Lightly grease the inside of a 5–6-quart slow cooker.
2. Transfer the cooked beef mixture into the slow cooker.
3. Add diced green bell pepper, sliced mushrooms, and black olives.
4. Stir gently to combine.
3. Make the pizza sauce
1. Add pizza sauce and tomato sauce to the slow cooker.
2. Pour in beef broth or water.
3. Add Italian seasoning, oregano, basil, garlic powder, onion powder, black pepper, salt, and red pepper flakes.
4. Stir until everything is evenly coated.
5. Add half of the pepperoni slices and mix gently.
4. Slow cook the sauce
1. Cover with the lid.
2. Cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
3. Stir occasionally if possible.
4. Allow the vegetables to soften and the flavors to blend together.
5. Cook the pasta
1. About 15 minutes before serving, bring a large pot of salted water to a boil.
2. Add rotini pasta.
3. Cook according to package instructions until al dente.
4. Drain the pasta well without rinsing.
6. Combine the pasta
1. Add the cooked rotini pasta to the slow cooker.
2. Stir gently until all the pasta is coated in the rich pizza sauce.
3. Add 1 cup mozzarella cheese and ½ cup cheddar cheese.
4. Mix until the cheese begins to melt.
7. Add the cheesy topping
1. Sprinkle the remaining mozzarella and cheddar cheese over the pasta.
2. Add Parmesan cheese if desired.
3. Arrange the remaining pepperoni slices over the top.
4. Cover and cook for another 10–15 minutes until the cheese is melted and bubbly.
8. Garnish and serve
1. Turn off the slow cooker.
2. Let the pasta rest for approximately 5 minutes.
3. Sprinkle with fresh parsley.
4. Add extra Parmesan if desired.
5. Serve warm while the cheese is deliciously melted and stretchy!
Nutrition Information
Estimated per serving, based on 8 servings.
Nutrient Amount
Calories 480–550 kcal
Protein 28–34 g
Carbohydrates 42–50 g
Total Fat 20–26 g
Saturated Fat 9–12 g
Fiber 3–5 g
Sugar 6–9 g
Sodium 850–1,150 mg
Nutrition values vary depending on the pasta, cheese, pepperoni, and sauce brands.
Nut & Allergen Information
No nuts intentionally included
– Peanuts: Not included in the basic recipe.
– Tree nuts: Not included in the basic recipe.
– Dairy: Contains mozzarella, cheddar, and Parmesan cheese.
– Wheat/Gluten: Regular rotini pasta may contain wheat and gluten.
– Soy: Some pepperoni, pizza sauces, and seasonings may contain soy.
– Other allergens: Check packaged ingredients for additional allergens and cross-contact warnings.
For a gluten-free version, use certified gluten-free pasta and verify all sauce and meat labels.
Q/S – Questions & Suggestions
Q: Can I use a different type of pasta?
Yes! Penne, fusilli, macaroni, and bow-tie pasta all work well.
Q: Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or ground chicken makes a delicious alternative.
Q: Can I make this recipe without pepperoni?
Yes. Simply leave out the pepperoni or replace it with cooked Italian sausage.
Q: Can I add more vegetables?
Of course! Spinach, zucchini, extra mushrooms, onions, and diced bell peppers are excellent additions.
Q: Can I make this pasta spicy?
Yes! Add extra red pepper flakes, jalapeños, or spicy pepperoni.
Q: Can I use homemade pizza sauce?
Absolutely! Homemade tomato sauce with garlic, oregano, basil, and Italian seasoning works beautifully.
Q: Can I put uncooked pasta directly into the Crockpot?
It is best to cook the pasta separately and add it near the end. This prevents mushy pasta and helps maintain the perfect texture.
Q: How do I make the pasta extra cheesy?
Add extra mozzarella and cheddar during the final 10–15 minutes of cooking.
Q: How do I store leftovers?
Place leftovers in an airtight container and refrigerate within 2 hours. Enjoy within 3–4 days. Reheat with a splash of water or broth.
Q: Can I freeze pizza pasta?
Yes. Freeze in airtight containers for up to 2 months for best quality. The pasta may soften slightly after thawing.
Chef’s Tips
– Always brown ground beef before adding it to the slow cooker.
– Drain excess grease to avoid an oily sauce.
– Cook pasta al dente so it does not become mushy.
– Add cheese near the end for the best melted texture.
– Use a combination of mozzarella and cheddar for extra flavor.
– Reserve a few pepperoni slices for the top to create a beautiful pizza-style presentation.
Serving Suggestion: Serve this cheesy pepperoni pizza pasta with garlic bread, Caesar salad, or roasted vegetables. It’s a perfect family-friendly Crockpot dinner!