Introduction
Oh, the pure comfort of pizza! It’s a flavor that instantly brings back memories of family movie nights, birthday parties, and just those cozy evenings at home. But sometimes, you just want that pizza goodness without all the fuss of making dough, spreading sauce, and waiting for the oven. That’s where this Slow Cooker Pizza Casserole comes in. It’s ridiculously easy, packed with all your favorite pizza flavors, and the best part? Your slow cooker does most of the work, leaving you with more time to relax and less time in the kitchen. Seriously, you’re going to love how simple and delicious this is!
Why You’ll Love This Recipe
- Fast Prep: Minimal chopping and just a few steps to get it into the slow cooker.
- Super Easy: Perfect for busy weeknights when you need a comforting meal without the stress.
- Perfect for Gifting: Make a double batch and share one with a neighbor or friend! It’s a heartwarming meal to give.
- Guaranteed Crowd-Pleaser: Even the pickiest eaters will devour this cheesy, saucy, pasta-filled delight.
Ingredients
Gathering these ingredients is a breeze, and you probably have most of them in your pantry already! It’s what makes this recipe so wonderfully accessible.
- 12 ounces elbow or rotini pasta: Cooked until it’s just shy of tender (al dente). This ensures it won’t get mushy in the slow cooker.
- 1 tablespoon olive oil: Just a touch to help sauté our aromatics.
- 1 pound mild or hot sausage: Your choice! Mild is great for a broader appeal, but if you like a little kick, go for hot!
- 1 cup yellow onion, diced: Adds a lovely sweetness and depth of flavor.
- 3 cloves garlic, minced: Because everything is better with garlic, right?
- 28 ounces pizza sauce: Your favorite store-bought or homemade pizza sauce works perfectly.
- 1/2 teaspoon crushed red pepper flakes: For a subtle warmth. You can add more if you like it spicier!
- 1 teaspoon Italian seasoning: This little blend brings all those classic pizza herbs together.
- 1/2 teaspoon smoked paprika: Adds a wonderful smoky depth that’s unexpected and delightful.
- 1 green bell pepper, chopped: For a fresh, slightly crisp texture and a pop of color.
- 1 red bell pepper, chopped: Sweet and vibrant, it adds another layer of flavor and visual appeal.
- 2 cups shredded mozzarella cheese: The quintessential pizza cheese – melty, gooey goodness!
- 1 cup shredded provolone cheese: Adds a little something extra, a slightly sharper, nutty flavor that pairs beautifully with mozzarella.
- 1/2 cup pepperoni: The classic pizza topping that brings it all home.
How to Make It
Alright, let’s get this easy peasy casserole going. You’ll be amazed at how quickly this comes together before it simmers into pure comfort food.
- Get that sausage going: First things first, brown your sausage in a skillet over medium-high heat. Once it’s all cooked through, carefully drain off any excess grease. Nobody wants a greasy casserole!
- Sauté the aromatics: Now, add the olive oil, diced onion, and minced garlic right into that skillet with the browned sausage. Cook them for about 5 minutes, stirring occasionally, until the onion starts to soften and smell amazing.
- Sauce it up: Time to bring in the pizza magic! Stir in your pizza sauce, crushed red pepper flakes (if using), Italian seasoning, and smoked paprika. Give it a good mix to combine all those wonderful flavors.
- Layer it in the slow cooker: Grab your slow cooker. Add the cooked pasta, chopped green bell pepper, and chopped red bell pepper.
- Pour in the flavor: Carefully pour the sausage and sauce mixture over the pasta and veggies in the slow cooker. Give it a gentle stir to make sure everything is coated in that delicious sauce.
- Cheese, glorious cheese! Now for the best part: top the casserole evenly with the shredded mozzarella, shredded provolone cheese, and scatter the pepperoni over the top. Oh, it’s already looking so good!
- Let the magic happen: Cover your slow cooker and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours. You’re looking for everything to be heated through and that cheese to be perfectly melted and bubbly.
Substitutions & Additions
This recipe is fantastic as is, but I love how adaptable it is! Feel free to play around and make it your own.
- Pasta: If you don’t have elbow or rotini, any short pasta shape like penne or farfalle will work just fine.
- Veggies: Mushrooms, zucchini, or even a handful of spinach are wonderful additions. Just chop them up and toss them in!
- Meat: Ground turkey or chicken can be used instead of sausage for a lighter option. You could even go vegetarian and skip the meat altogether!
- Cheese: Feel free to use a pre-shredded Italian blend if that’s easier. A sprinkle of Parmesan on top before serving is also a great touch.
- Spice Level: If you love extra heat, add more red pepper flakes or a pinch of cayenne pepper.
Tips for Success
A few little tricks will ensure your Slow Cooker Pizza Casserole is a smashing success every time!
- Don’t Overcook the Pasta: Remember to cook your pasta until it’s just almost al dente. It will continue to cook in the slow cooker, and you don’t want it to turn mushy.
- Drain That Grease: Properly draining the sausage is key to avoiding an overly greasy casserole.
- Prep Ahead: You can chop all your veggies and brown the sausage mixture the day before and store them separately in the fridge. Then, it’s just a matter of assembling and cooking!
- Adjust Cooking Time: Slow cookers can vary in temperature. Keep an eye on it, especially the first time you make it, and adjust the cooking time as needed.
How to Store It
Leftovers are the best, aren’t they? This casserole reheats beautifully.
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in the microwave, or for best results, place it in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until heated through. I sometimes add a splash of water or extra pizza sauce before reheating if it seems a little dry.
FAQs
Can I freeze this Slow Cooker Pizza Casserole?
Yes, you can! Once it’s cooked and cooled, portion it into freezer-safe containers or bags. It should keep well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Is it okay to cook this on High instead of Low?
Absolutely! If you’re short on time, cooking on High for 1-1.5 hours will work. Just be sure to check it to make sure the cheese is melted and everything is heated through, as cooking times can vary between slow cookers.
Can I make this ahead of time?
You can certainly prep most of the components ahead of time, like browning the sausage and chopping the veggies. Store them separately in the fridge. Then, on cooking day, just assemble everything in the slow cooker!
Enjoy this incredibly easy and delicious Slow Cooker Pizza Casserole. It’s the perfect way to bring a taste of pizza night home with minimal effort. Happy cooking!
Slow Cooker Pizza Casserole
Equipment
- Skillet For browning sausage and sautéing aromatics.
- Slow Cooker 6-quart capacity recommended.
- Measuring cups and spoons
- Knife
- Cutting board
- Stirring spoon
- Colander For draining pasta.
Ingredients
Main Ingredients
- 12 ounces elbow or rotini pasta Cooked until just shy of tender (al dente).
- 1 tablespoon olive oil
- 1 pound mild or hot sausage Your choice.
- 1 cup yellow onion Diced.
- 3 cloves garlic Minced.
- 28 ounces pizza sauce Your favorite store-bought or homemade.
- 0.5 teaspoon crushed red pepper flakes Optional, for subtle warmth.
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 1 green bell pepper Chopped.
- 1 red bell pepper Chopped.
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 0.5 cup pepperoni
Instructions
- Brown your sausage in a skillet over medium-high heat. Once it’s all cooked through, carefully drain off any excess grease.
- Add the olive oil, diced onion, and minced garlic right into that skillet with the browned sausage. Cook them for about 5 minutes, stirring occasionally, until the onion starts to soften and smell amazing.
- Stir in your pizza sauce, crushed red pepper flakes (if using), Italian seasoning, and smoked paprika. Give it a good mix to combine all those wonderful flavors.
- Grab your slow cooker. Add the cooked pasta, chopped green bell pepper, and chopped red bell pepper.
- Carefully pour the sausage and sauce mixture over the pasta and veggies in the slow cooker. Give it a gentle stir to make sure everything is coated in that delicious sauce.
- Top the casserole evenly with the shredded mozzarella, shredded provolone cheese, and scatter the pepperoni over the top.
- Cover your slow cooker and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours. You’re looking for everything to be heated through and that cheese to be perfectly melted and bubbly.