Description

This Crock Pot Pizza Recipe is a hearty, comforting casserole-style dish that layers cooked rotini pasta with a savory Italian sausage and vegetable sauce, plenty of melted mozzarella cheese, and sliced pepperoni. Slow-cooked in a crock pot, this easy-to-make meal combines the flavors of traditional pizza into a warm, cheesy, and satisfying pasta casserole perfect for family dinners or casual gatherings.

Ingredients

Scale

Pasta

3 cups dry rotini pasta

Sauce and Meat

1 pound sweet mild Italian sausage
1 cup green pepper, seeded and sliced into strips
4 ounces fresh sliced button mushrooms
½ cup diced sweet yellow onion
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
2 teaspoons Italian seasoning
24 ounce jarred spaghetti sauce
¼ cup water

Cheese and Toppings

16 ounce shredded mozzarella cheese (4 cups), divided: 1 ½ cups for 1st layer, 1 ½ cups for 2nd layer, and 1 cup for topping
6 ounce package sliced pepperoni

Garnish

2 teaspoons chopped fresh parsley (optional)

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Instructions

Cook the Pasta: Bring a 5 to 6 quart pan of water to a boil over medium high heat. Add the dry rotini pasta and cook al dente, according to the package directions. Drain well and set aside.
Cook the Sausage and Vegetables: In a deep 10-inch skillet over medium heat, add the sausage, green peppers, onion, sliced fresh mushrooms, minced garlic, and olive oil. Stir often to break up the sausage and cook for about 5 to 7 minutes until the onions, peppers, and mushrooms are softened and the sausage is fully cooked.
Add Italian Seasoning: Lower the heat to medium low. Stir in the Italian seasoning into the meat mixture.
Simmer the Sauce: Add the spaghetti sauce to the skillet. Pour ¼ cup of water into the sauce jar, shake well, then pour the remaining sauce into the skillet. Stir and allow the sauce to simmer for about 2 to 3 minutes, stirring often. Remove from heat.
Combine Pasta and Sauce: Add the cooked rotini pasta to the sauce mixture in the skillet and stir well to evenly coat all the pasta.
Prepare the Crock Pot: Spray a 6 to 7 quart crock pot with nonstick cooking spray to prevent sticking.
Layer the Dish: Spread half of the pasta and sauce mixture into the crock pot. Sprinkle 1 ½ cups of shredded mozzarella cheese over the pasta, then arrange half of the sliced pepperoni on top of the cheese. Repeat with the remaining pasta, 1 ½ cups cheese, and the rest of the pepperoni. Cover with the crock pot lid.
Cook the Casserole: Cook on low heat for 3 ½ hours until the mixture is bubbling and heated through.
Add Final Cheese Layer: At the 3 ½ hour mark, sprinkle the remaining 1 cup of shredded mozzarella cheese over the pepperoni layer. Cover and cook for an additional 30 minutes to melt the cheese.
Garnish and Serve: Just before serving, garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the cooked dish in individual freezer-safe containers or a larger container for up to 1 month.
Reheating: Thaw overnight in the refrigerator, then reheat in the microwave for 1 ½ to 2 minutes. Note that the pasta texture may change after freezing and thawing.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 520 kcal
Sugar: 7 g
Sodium: 890 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0.3 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg