Dinner

Crockpot Pizza Pasta Recipe

ByOlivia Monroe February 2, 2026February 2, 2026

Introduction

Crockpot Pizza Pasta is a comforting and easy one-pot meal that combines the flavors of classic pizza with hearty pasta. Perfect for busy days, this recipe lets you set it and forget it while it cooks to cheesy, saucy perfection.

The image shows a close-up of a bowl filled with creamy macaroni pasta mixed with melted cheese that is slightly browned on top, and slices of pepperoni scattered throughout. The pasta is coated in a rich, orange cheese sauce with some herbs sprinkled over it, adding small green specks. The bowl is white and sits on a white marbled surface, enhancing the warm colors of the dish. The cheese looks gooey and stretchy, covering the pasta and pepperoni evenly, giving a rich and comforting appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef (93% lean)
12 ounces uncooked rotini pasta
24 ounces marinara sauce
1 cup low-sodium beef broth
1 small yellow onion, finely chopped
1 green bell pepper, diced
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
20 slices turkey pepperoni
Optional: 1/2 cup sliced black olives or mushrooms

Instructions

Step 1: Brown the ground beef in a skillet, seasoning with garlic powder, salt, and pepper. Drain the excess fat and set the beef aside.
Step 2: In a 6-quart crockpot, combine the cooked beef, marinara sauce, beef broth, chopped onion, diced bell pepper, and Italian seasoning. Stir well to mix all ingredients evenly.
Step 3: Add the uncooked rotini pasta into the crockpot and stir until the pasta is fully coated with the sauce mixture. Arrange half of the turkey pepperoni slices over the top.
Step 4: Cover the crockpot and cook on low for 3 to 4 hours. Remember to stir halfway through cooking and check the pasta to ensure it has reached your desired tenderness.
Step 5: Once the pasta is cooked, sprinkle the shredded mozzarella and cheddar cheese evenly over the top. Add the remaining pepperoni slices, cover again, and cook for an additional 15 to 20 minutes until the cheese has melted.

Tips & Variations

For added veggies, mix in sliced black olives or mushrooms before cooking.
Use whole wheat pasta for a healthier twist without sacrificing texture.
If you prefer a spicier kick, add crushed red pepper flakes when mixing the sauce ingredients.
To keep the beef moist and flavorful, avoid over-browning and drain fat well.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of broth to keep the pasta moist. This dish is not recommended for freezing, as the texture of the pasta and cheese can change.

How to Serve

The image shows a close-up of a white bowl full of baked macaroni and cheese mixed with slices of pepperoni on top. The macaroni is golden yellow with melted cheese that looks creamy and bubbly, covering the pasta evenly. The pepperoni slices are reddish with slightly crispy edges, scattered on the top layer. The cheese is lightly browned in some areas, giving a rich and gooey texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, rotini is ideal as it holds sauce well, but you can substitute with penne, rigatoni, or other short pasta shapes. Adjust cooking time accordingly.

Do I need to pre-cook the pasta before adding it to the crockpot?

No, the pasta cooks directly in the crockpot, absorbing the flavors from the sauce and broth. Just make sure to stir halfway through to prevent sticking and check for doneness.