Crock Pot Pizza Rigatoni
Indulge in the ultimate comfort food with Crock Pot Pizza Rigatoni—a hearty, slow-cooked dish that flawlessly combines the flavors of a classic pizza with the satisfying texture of rigatoni pasta. This easy-to-make recipe layers tender pasta with savory Italian sausage, zesty pepperoni slices, and a rich blend of marinara sauce and diced tomatoes. Enhanced with sautéed onions, bell peppers, and garlic, every bite is bursting with robust Italian seasoning. Topped with gooey layers of melted mozzarella and parmesan cheese, this one-pot meal delivers pizza night in a whole new form. Perfect for busy weeknights or cozy family dinners, this crock pot recipe requires minimal prep and rewards you with a warm, cheesy masterpiece. Serve hot and garnish with fresh basil for a restaurant-quality touch! Keywords: crock pot pizza rigatoni, slow cooker pasta recipe, pizza-inspired pasta, easy comfort food, one-pot meal.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 1 lb ground Italian sausage
- 6 oz pepperoni slices
- 24 oz marinara or pizza sauce
- 14.5 oz diced tomatoes
- 2 cups mozzarella cheese
- 0.5 cups parmesan cheese
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup water
Instructions
Cook the rigatoni pasta until it is slightly undercooked (al dente). Drain and set aside.
In a skillet over medium heat, add olive oil and sauté the diced onion, diced green bell pepper, and minced garlic for 3-4 minutes, until slightly softened.
Add the ground Italian sausage to the skillet and cook until browned, breaking it up into small crumbles. Drain any excess grease, if necessary.
In the crock pot, layer half of the cooked rigatoni pasta at the bottom.
Spread half of the marinara or pizza sauce over the rigatoni, followed by half of the cooked sausage, half of the pepperoni slices, and half of the sautéed vegetable mixture.
Sprinkle half of the mozzarella and parmesan cheese over the layers.
Repeat the layers with the remaining ingredients: rigatoni, marinara or pizza sauce, sausage, pepperoni, vegetable mixture, and cheeses.
Pour 1 cup of water around the edges of the crock pot, ensuring the pasta absorbs enough liquid as it cooks.
Sprinkle Italian seasoning, red chili flakes (if using), salt, and black pepper on top of the final layer.
Cover and cook on low for 4 hours or until the pasta is tender and the cheese is bubbly and melted.
Spoon into bowls or plates and serve hot. Garnish with additional parmesan or fresh basil, if desired.
Nutrition Facts
Calories |
4169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.2 g | 362% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 11153 mg | 485% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 27.2 g | ||
| Protein | 207.7 g | 415% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2480 mg | 191% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3522 mg | 75% | |
*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.
