Description
A comforting dish that combines pizza flavors with pasta, cooked effortlessly in a slow cooker.
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
- Brown the beef: Heat a skillet over medium. Add the ground beef, sprinkle the garlic powder, salt, and pepper, and cook until no longer pink, about 6–8 minutes. Drain excess fat and transfer the beef to the crockpot.
- Combine base: In a 6-quart crockpot, add the marinara sauce, beef broth, chopped onion, diced green pepper, Italian seasoning, and cooked beef. Stir to combine.
- Add pasta: Stir in the uncooked rotini, making sure it’s evenly coated and mostly submerged in sauce. Arrange half the turkey pepperoni over the top.
- Cook low: Cover and cook on LOW for 3 to 4 hours. Stir gently once about halfway through cooking to prevent sticking.
- Finish with cheese: When the pasta is tender, sprinkle the mozzarella and cheddar evenly over the top and arrange the remaining pepperoni slices. Cover and cook on LOW for 15–20 more minutes until the cheeses are melted and bubbly.
- Serve: Let sit 5 minutes before scooping to help it set slightly. Garnish with fresh basil or chopped parsley if desired.
Notes
For a lighter version, swap ground beef for ground turkey or a plant-based crumble. Adjust salt according to taste.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian