This Crock Pot Pizza Casserole is a hearty, family-friendly dinner made with browned ground beef, tender pasta, marinara sauce, melted mozzarella, and plenty of pepperoni. It has all the cozy flavor of pizza in an easy slow cooker casserole recipe that is simple to prepare ahead of time. Start it earlier in the day, let the crock pot do the work, and enjoy a warm, cheesy dinner without the evening rush.
If you enjoy easy slow cooker meals, this crock pot pizza casserole is a great recipe to keep in your regular dinner rotation. It is comforting, filling, and especially helpful on busy weeknights, relaxed weekends, or days when you want dinner mostly ready before the late afternoon.
One of the best parts of this recipe is that the pasta cooks right in the slow cooker. That means fewer dishes, less hands-on work, and no need to boil a separate pot of noodles. As long as the pasta stays covered with enough sauce and liquid, it becomes tender while absorbing the flavors of the marinara, beef, cheese, and pepperoni.
This slow cooker pizza casserole is also easy to customize. If your family loves classic pepperoni pizza, keep it simple as written. If you like more toppings, add ingredients that match your favorite pizza order. Bell peppers, mushrooms, or black olives would all work well and can add extra flavor, color, and texture.
Ingredients
- Ground beef: Use 1 ½ pounds of lean ground beef. Ground chicken or ground turkey can be used instead, but add a little oil to the skillet before browning.
- Marinara sauce: A good-quality marinara gives the casserole rich tomato flavor. Use your favorite jarred sauce or whatever you already have available.
- Pasta: Bowtie pasta works well because it cooks nicely in the slow cooker and does not expand too much. Another medium-sized pasta shape can also be used.
- Pepperoni: Pepperoni gives this casserole its classic pizza flavor. Some slices are mixed into the sauce, while the rest are added on top.
- Mozzarella cheese: Shredded mozzarella melts into the casserole and creates a cheesy topping. Freshly shredded or pre-shredded cheese both work.
- Parmesan cheese: A small amount of grated parmesan is added at the end for a salty, savory finish.
- Onion: Red or white onion can be used. It is cooked with the beef to build flavor.
- Garlic: Two teaspoons of minced garlic add depth to the beef mixture. This is equal to about 2 to 3 cloves.
- Water: Water thins the marinara sauce so the pasta has enough liquid to cook properly.
- Basil: Fresh basil is optional, but it adds a bright, fresh flavor that pairs beautifully with the pizza-inspired ingredients.
How to Make Pizza Casserole in a Crock Pot
Add the marinara sauce, water, half of the shredded mozzarella cheese, and fresh basil to the slow cooker. Stir until the ingredients are evenly combined.
Add half of the pepperoni slices, then add the pasta. Stir well and press the pasta down so it is covered by the sauce mixture as much as possible.
Brown the ground beef in a skillet over medium heat with the chopped onion. Break the beef apart as it cooks, then drain away any excess grease. Add the garlic, salt, and pepper, and sauté for about 1 minute, just until fragrant.
Transfer the cooked beef and onion mixture to the crock pot. Top with the remaining shredded mozzarella cheese and the rest of the pepperoni slices.
Cook on low for 3 to 4 hours, or on high for 1 ½ to 2 hours. Check the pasta at the earlier time listed. If it is not yet tender, replace the lid and continue cooking until the pasta is fully cooked.
Tips for Success
- Keep the pasta submerged in the sauce and liquid as much as possible. A few corners sticking out are fine, but fully covered pasta cooks more evenly and is less likely to become dry or crunchy.
- Slow cookers can vary, so begin checking the pasta around 3 hours on low or 1 ½ hours on high. Continue cooking only until the pasta is tender.
- Fresh basil is optional, but it gives the casserole a brighter, more pizza-like flavor.
- If you prefer to cook the pasta separately, omit the water and reduce the marinara sauce to about 2 cups before adding the cooked pasta to the slow cooker.
Variations and Substitutions
- Instant Pot: Brown the ground beef and season it as directed. Add the marinara, water, pasta, basil, and about half of the pepperoni slices to the Instant Pot. Stir to combine. Cook on high pressure for 9 minutes, then do a quick pressure release. Stir in half of the mozzarella cheese, then top with the remaining mozzarella, parmesan, and pepperoni slices.
- Keto or low carb: Reduce the marinara sauce to 2 cups and omit both the water and pasta. Increase the ground beef to 2 pounds.
- Gluten free: Use your favorite gluten-free pasta, or follow the low-carb variation by leaving out the pasta entirely.
Frequently Asked Questions
Dry pasta usually takes about 3 to 4 hours to cook on low in a slow cooker when it is fully submerged in liquid. On high, it may take about 1 to 2 hours. The key is making sure there is enough liquid and that the pasta stays covered during cooking.
Yes, pasta can cook in sauce as long as the sauce is thin enough. Adding water helps loosen the marinara so the pasta can absorb liquid and cook evenly.
Yes, many casseroles can be made in a crock pot with a few adjustments. Cooking times vary by recipe, but most slow cooker casseroles take several hours and work best when there is enough moisture in the dish.
More Easy Slow Cooker Recipes:
- Slow Cooker Maple and Brown Sugar Carrots
- Slow Cooker Swiss Chicken Casserole
- Crock Pot Funeral Potatoes
- Slow Cooker Green Bean Casserole
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
Crock Pot Pizza Casserole
Equipment
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Slow Cooker
Ingredients
- 1 ½ pounds lean ground beef
- ½ medium red onion chopped
- 2 teaspoons minced garlic
- Salt and pepper to taste
- 3 cups good-quality marinara sauce about one 24-ounce jar
- 1 cup water
- 12 ounces bowtie pasta or another medium pasta shape
- 32 pepperoni slices divided
- 2 cups shredded mozzarella cheese
- 3 tablespoons fresh chopped basil optional
- ¼ cup grated parmesan cheese
Instructions
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Heat a skillet over medium heat. Add the ground beef and chopped onion, then cook until the beef is browned and crumbled. Drain any excess fat.
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Add the garlic, salt, and pepper. Sauté for about 1 minute, or until the garlic is fragrant. Remove from the heat.
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Add the marinara sauce, water, half of the pepperoni slices, chopped basil if using, and 1 cup of mozzarella cheese to the slow cooker. Stir well.
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Add the pasta and stir to combine. Press the pasta down into the liquid so it is mostly submerged.
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Add the cooked ground beef and onion mixture to the crock pot.
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Top with the remaining mozzarella cheese and the remaining pepperoni slices.
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Cook on low for 3 hours, then check the pasta. If it is not tender, cover again and cook for up to 1 more hour. You can also cook on high for 1 ½ to 2 hours, checking for doneness at 1 ½ hours.
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Garnish with parmesan cheese and extra chopped basil or parsley if desired. Serve warm.
Notes
Instant Pot: Brown the ground beef and season it as directed. Add the marinara, water, pasta, basil, and about half of the pepperoni to the Instant Pot. Cook on high pressure for 9 minutes, then do a quick pressure release. Stir in half of the mozzarella, then top with the remaining mozzarella, parmesan, and pepperoni.
Keto or low carb: Reduce the marinara sauce to 2 cups, omit the water and pasta, and increase the ground beef to 2 pounds.
Cooking on high: Cook for 1 ½ to 2 hours, checking the pasta at 1 ½ hours.
Nutrition
Calories: 438kcal |
Carbohydrates: 24g |
Protein: 36g |
Fat: 21g |
Saturated Fat: 9g |
Polyunsaturated Fat: 10g |
Trans Fat: 1g |
Cholesterol: 103mg |
Sodium: 885mg |
Fiber: 3g |
Sugar: 6g
