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Slow Cooker Pizza Casserole

All the flavors of a pepperoni pizza, transformed into a hearty, no-fuss slow cooker casserole. The key is layering the pasta uncooked to absorb the sauce perfectly.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American-Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g lean ground beef
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1 jar 24 oz / 680g good-quality marinara sauce (look for one with no added sugar)
  • 1 can 14.5 oz / 411g diced tomatoes, undrained
  • 2 cups 480ml low-sodium chicken broth
  • 1 lb 450g dried short pasta (like rotini, penne, or cavatappi)
  • 8 oz 225g low-moisture mozzarella cheese, shredded (about 2 cups)
  • 4 oz 115g pepperoni slices, halved
  • 1/4 cup 25g grated Parmesan cheese
  • Fresh basil or parsley for garnish optional

Equipment

  • 6-quart slow cooker
  • large skillet
  • wooden spoon
  • measuring cups
  • cheese grater

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef with the diced onion, breaking it into small pieces, until no longer pink (about 6 minutes). Stir in the garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant. Drain off any excess fat.
  2. In a medium bowl, stir together the marinara sauce, diced tomatoes with their juices, and chicken broth until combined.
  3. Lightly grease the inside of a 6-quart slow cooker. Spread the entire box of dry pasta evenly across the bottom of the slow cooker. Do not stir after adding the liquid.
  4. Pour the sauce mixture evenly over the pasta, making sure all the pasta is submerged. Do not stir.
  5. Spoon the cooked beef mixture on top of the sauce. Again, do not stir.
  6. Cover and cook on LOW for 2 hours and 45 minutes. The pasta should be tender but still slightly al dente.
  7. Uncover and scatter the shredded mozzarella and the halved pepperoni over the top. Sprinkle with Parmesan. Replace the lid and cook on LOW for another 15–20 minutes, until the cheese is fully melted and bubbly.
  8. Turn off the slow cooker. Let the casserole rest, uncovered, for 5 minutes. This allows the sauce to thicken slightly. Garnish with fresh basil or parsley if desired, and serve hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce. Freezing is not recommended as the pasta texture changes significantly.
Allergen note: This recipe contains dairy (mozzarella, Parmesan) and gluten (pasta, pepperoni). For a gluten-free version, use gluten-free pasta (add 30 minutes to the cook time and check doneness early) and gluten-free pepperoni. For dairy-free, use dairy-free mozzarella and Parmesan alternatives. Always check ingredient labels.
Food safety: Ground beef should reach an internal temperature of 160°F (71°C) when cooked. Leftovers should be refrigerated within 2 hours.