Description
A cheesy and saucy one-pot dinner that combines pizza and pasta, perfect for busy weeknights or gatherings.
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 (adjust to taste)
- 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
- Heat a large skillet over medium. Add the ground beef, garlic powder, salt, and black pepper. Cook, breaking into pieces, until no pink remains. Drain well and transfer the beef to the slow cooker.
- Pour in the marinara sauce and beef broth. Add the chopped onion, diced green pepper, and Italian seasoning. Stir until everything is combined.
- Add the uncooked rotini and push it down so the pasta is submerged in sauce. Scatter half the pepperoni over the top.
- Cover and cook on LOW for 3 to 4 hours. Stir once halfway through the cook time to redistribute heat and check pasta placement.
- When the rotini is tender, sprinkle the mozzarella and cheddar evenly over the surface, then top with the remaining pepperoni. Cover and cook an additional 15–20 minutes on LOW, or until the cheese is fully melted. Serve immediately.
Notes
For a lower-sodium version, use no-salt-added marinara and increase herbs. For vegetarian, substitute ground beef with plant-based crumbles and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian