Crockpot Pizza Casserole Recipe
This cheesy Crockpot Pizza Casserole is an easy dinner the whole family will love! It's great for potlucks or leftovers!
Servings 8
Calories 613kcal
Equipment
- 4-6-quart Crockpot
- Spatula or cooking spoon
- non-stick cooking spray
Ingredients
- ½ pound of ground Italian sausage browned and drained, mild or spicy
- 1 pound of ground beef browned and drained
- ½ large white onion diced
- 8 ounce box of short whole wheat pasta rigatoni, penne or ziti, undercooked slightly
- 2 14-ounce jars of marinara sauce
- 2 teaspoons of Italian seasoning
- 2 cloves garlic minced
- 1 small zucchini shredded, optional
- 8 ounce package of sliced pepperoni placed between paper towels and microwaved for a few seconds to remove extra grease
- 16 ounces of shredded mozzarella cheese
- ½ cup Shredded Parmesan cheese
Instructions
- Brown ground beef and cook pasta al dente. Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray.
- Mix all ingredients in the crockpot except for ⅓ of the mozzarella cheese.
- Place the remaining cheese on top of all ingredients.
- Cover and cook on LOW for 3 - 4 hours. If cooked longer than 4 hours or on high, it may burn (THREE hours works perfectly fine in our crockpot)
Video
Notes
- Pasta: For best results, read the cooking instructions and then undercook the pasta slightly before putting it in the crockpot. Use short but sturdy pasta like ziti, rigatoni, or penne.
- Slow Cooker Setting: We do not recommend cooking this recipe on high as it may burn.
- Regular pasta can be substituted for whole wheat pasta if that's what your family prefers.
- Freeze any leftovers in an airtight container for up to three months.
- Keep in an airtight container in the refrigerator for about 4-5 days.
Nutrition
Calories: 613kcal | Carbohydrates: 22g | Protein: 41g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 128mg | Sodium: 1198mg | Potassium: 466mg | Fiber: 3g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 5.9mg | Calcium: 550mg | Iron: 2.5mg