Crock Pot Pizza Casserole
Experience the ultimate comfort food mash-up with this Crock Pot Pizza Casserole, a slow-cooked family favorite that combines the bold flavors of pizza with the heartiness of a pasta bake. Featuring layers of tender rotini, savory ground beef, mini pepperoni slices, and a melty blend of mozzarella and cheddar cheeses, this recipe is pure indulgence with minimal effort. A rich combination of pizza sauce, diced tomatoes, Italian seasoning, and garlic brings the signature taste of everyone’s favorite pie to every bite. Perfect for busy weeknights, this set-it-and-forget-it dish takes just 15 minutes to prep and serves up cheesy, saucy perfection after a few hours in your crock pot. Serve it hot and bubbly with a sprinkle of fresh herbs or extra pepperoni for the ultimate crowd-pleasing meal.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 24 oz Pizza sauce
- 14.5 oz Diced tomatoes, canned
- 2 tsp Italian seasoning
- 1 cup Mini pepperoni slices
- 2 cups Mozzarella cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add ground beef to the skillet with the onion. Cook, breaking it apart with a spoon, until fully browned. Drain any excess grease.
Stir in minced garlic and cook for 1 minute until fragrant.
In a large bowl, combine the pizza sauce, diced tomatoes, Italian seasoning, salt, and pepper. Add the cooked ground beef mixture and stir to combine.
Spray the inside of your crock pot with nonstick cooking spray or lightly grease it with olive oil.
Layer one-third of the cooked pasta in the bottom of the crock pot, followed by one-third of the sauce mixture, one-third of the mini pepperoni slices, and one-third of the shredded mozzarella and cheddar cheeses.
Repeat the layering process two more times, ending with a layer of cheese on top.
Cover the crock pot with a lid and cook on LOW for 4-5 hours, or until the cheese is melted and bubbly and the casserole is heated through.
Serve hot, garnished with additional pepperoni or fresh herbs if desired.
Nutrition Facts
Calories |
4487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.2 g | 394% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 12353 mg | 537% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 62.0 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2877 mg | 221% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5480 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
