Crockpot Pizza Casserole is an easy weeknight dinner everyone LOVES! Simple and delicious every time. It’s even great leftover for lunch the next day!
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Crockpot Pizza Casserole Everyone Loves!
Looking for a simple family-friendly dinner recipe that doesn’t disappoint? Great! I’ve got ya covered. Our family is big on casseroles. I serve this yummy Tater Tot Casserole all the time. The all-time favorite is this Crockpot Pizza Casserole, though. It’s a winner for everyone in our house and I’m sure it will be in yours too!
With the crowd-pleasing taste of pizza and the ease of your crockpot, it’s the perfect recipe for busy weeknights. A few of my kids are pizza addicts. They would eat it several times a week if I’d let them! This recipe satisfies their pizza craving, but since I throw in whole wheat noodles and veggies, it a lot healthier – I just don’t tell them 🙂
This literally is one of the easiest recipes. Not only do I make it on busy nights, I take it to potluck get-togethers because everyone loves it!
How to Make Slow Cooker Pizza Casserole
Ok, lets get the crockpot (or slow cooker) out and get started! Before you brown the meat, put a pot of water on to boil for the pasta. Follow the instruction for the pasta, but slightly undercook it for best results in the crockpot. While the pasta is cooking, brown and drain the meat.
Spray the crockpot with non-stick cooking spray and place all ingredients in the crockpot except 1/3 of the cheese and mix well.
Top with remaining cheese and set it to cook for 3 – 4 hours. My crockpot works well, so 3 hours was plenty.
This is the crockpot I use – it’s held up year after year.
I don’t recommend cooking it on high as it may burn.
Crockpot Pizza Casserole
This Crockpot Pizza Casserole is an easy dinner the whole family will love! It's great leftover too!
- 1/2 pound of ground Italian sausage browned and drained
- 1 pound of ground beef browned and drained
- 1/2 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
- 1/2 cup Parmesan cheese
Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray.
Mix all ingredients in the crockpot except for 1/3 of the cheese.
Place 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 my crockpot)
For best results, undercook the pasta slightly before putting in the crockpot.
It's not recommended to cook this recipe on high.
Tips for Cooking Crockpot Pizza Pasta
- Use short but sturdy pasta like ziti, rigatoni or penne.
- Regular pasta can be substituted for the whole wheat if that’s what your family prefers.
- You can add some shredded veggies like carrot or zucchini for an added nutrition boost.
- Store any leftover (if there is any) in an airtight container in the fridge for up to three days.
- This Crockpot Pizza Casserole is wonderful leftover for lunch the next day.
Serve with a green salad and dinner is done! Enjoy!
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