This Crock Pot Pizza Casserole has all the cheesy, meaty flavor of pizza—no crust required—and the comfort of a slow-cooked pizza pasta. Just brown the meat, toss it all in the crock pot (even the dry pasta), and dinner practically makes itself.
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Featured Comment by Jerri:
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"Delicious! I doubled this because I don't have a small crockpot. It worked perfectly and was a big hit. The grandkids loved it!"
❤️ Why You’ll Love This Crock Pot Pizza Casserole
- No crust, no problem: All the pizza flavor without messing with dough.
- Dump-and-go ease: Brown the meat, add everything to the crock pot, and come back to cheesy pizza pasta.
- Beginner-friendly basics: No tricky steps—just pasta, sauce, meat, and cheese.
- Family approved: Kids, grandkids, and picky eaters all love this one.
- Scales up or down: Make it “for two” or feed the whole crew.
🍕Ingredients
Here is what you'll need to make this casserole your way with a delicious homemade sauce that simmers in the pot.
- Uncooked pasta: Short shapes like penne or rotini work well.
- Ground meat: I like a mix of ground beef and Italian sausage, but use what you have.
- Homemade sauce (simmers in the pot): Crushed or diced tomatoes, water, onion, garlic, oregano, salt, and pepper. Better flavor than jarred.
- Mozzarella cheese: Stir some in for structure, then melt more on top.
- Pepperoni: A must for us—but like any pizza, toppings are up to you.
👨🍳 How to Make Pizza Casserole in a Crock Pot
Think of it as a pizza-flavored pasta casserole that cooks itself while you go about your day.
1. Prepare the ingredients
Chop the onion and green bell pepper (optional). Brown and drain the ground meat with the onion and garlic.
✅ Pro Tip: Never add raw ground meat to a slow cooker—it won’t cook properly, and you'll end up with greasy clumps. Always brown and drain first.
2. Mix the casserole
In a crock pot, combine the pizza sauce ingredients, dry pasta, some shredded cheese, green pepper, and a handful of pepperoni slices. Stir in the browned meat.
3. Assembly
Top with the remaining mozzarella cheese and any extra toppings you like.
4. Slow Cook
Cook on low for 4 to 5 hours, until the edges are browned and the pasta is tender.
This is just the quick overview—see the recipe card below for full step-by-step instructions and ingredient amounts.
🤔 Ingredient Options and Variations
This slow cooker pizza pasta is easy to adapt — swap the meats, cheeses, or toppings to fit your taste. Think of it as a pizza-flavored pasta casserole that cooks itself in your slow cooker.
Ground Meat:
I like a 50/50 mix of ground beef and Italian sausage. More than half sausage can overpower the flavor with extra spice. Ground turkey or chicken also work fine.
Cheese:
Shredded mozzarella is the classic. Stirring some into the mix helps hold everything together. Feel free to mix in other cheeses—and a sprinkle of Parmesan on top adds great flavor.
Pepperoni and Other Meats:
A pizza’s not a pizza (to me) without pepperoni. I mix some in and save a few slices for the topping. You can also use ham, bacon, Canadian bacon, or even rotisserie chicken—just make sure meats are pre-cooked.
Other Toppings:
This is a “make it how you like it” recipe. Add black olives, mushrooms, or extra veggies at the start of cooking. Delicate toppings (like pineapple) are best stirred in during the last 30 minutes. I usually add half the toppings inside and half on top.
Sauce Options:
You can use jarred marinara or pizza sauce, but my version is better—and cheaper. I recommend crushed tomatoes, but undrained diced tomatoes or tomato sauce also work. Want a different flavor? Swap the oregano for basil.
No Fresh Onion or Garlic?
No problem. Use 1 teaspoon of onion powder in place of a small onion, and ¼ teaspoon of garlic powder for each clove.
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👍 Pro Tips to Make It Right
- Dry pasta usually takes 4 to 5 hours to cook on low.
- This pizza pasta casserole works best with sturdy, short pasta shapes, such as penne or ziti. Non-standard pastas, such as gluten-free or quick-cooking types, can behave unpredictably.
- Don’t lift the lid needlessly during cooking—the heat loss adds time.
- Start checking the pasta at 4 hours—slow cookers vary.
↕️ Crock Pot Size & Scaling Guide
This recipe makes about six smaller servings (or four hearty ones) in a 3 to 4-quart crock pot. The chart below shows how to scale it for different crock pot sizes.
Want to scale it?
- Half batch: Use a 2-quart mini crock pot.
- Full batch: Fits a 3 to 4-quart slow cooker.
- Double batch: Use a 6-quart or larger crock pot.
👉 Use the recipe card to adjust servings—but follow the ingredient list, not the instructions. The steps don’t scale automatically.
Cooking time may shift slightly:
- Smaller batch = slightly shorter
- Larger batch = a bit longer
- The casserole is done when the pasta is tender and the edges start to brown
📋 Related Recipes
Looking for more pizza night ideas?
- French Bread Pizza: Fast, crispy, and customizable.
- How to Make Pizza Dough: If you do want to try making crust from scratch.
- Low Carb Tortilla Pizza: Quick and perfect for lighter cravings.
- 4 Cheese Chicken Pizza: Cheesy and hearty, with a layer of protein.
Bisquick Pizza Crust
Make your pizza crust with this easy Bisquick Pizza Dough recipe, using the baking mix or a few common pantry ingredients.
❄️ Storage of Leftovers
Leftovers of this slow cooker pizza casserole can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months, but the texture—especially the pasta—won’t be quite the same after thawing.
❓FAQs
Almost—it’s pizza-inspired, not a traditional crust pizza. There are ways to make crusted pizza in a crock pot, but it’s a lot of work for a poor return. Make this pizza casserole for an easy answer to your pizza craving.
Not usually. This recipe is designed for uncooked pasta, which cooks right in the sauce. If you’re using gluten-free or quick-cooking pasta—or just unsure—precook it to al dente. If you do, skip the added water and shorten the cook time to about 3 hours.
Yes. Precook the pasta to al dente, then bake the assembled casserole in a 350°F oven for 25–30 minutes, until it’s bubbling and golden.
For keto, skip the pasta and cut the cook time in half. For gluten-free, be sure all ingredients are certified GF, or use precooked gluten-free pasta with the adjusted timing above.
You can use jarred pizza or spaghetti sauce—one 24-ounce jar plus the cup of water works well. It’s quick and easy, though the flavor won’t be quite as rich as the homemade version.
📖The Recipe Card
Crock Pot Pizza Casserole (Easy & Cheesy Slow Cooker Recipe)
Video Slideshow
Ingredients
- 1 pound ground meat - a combination of beef and Italian sausage
- 2 cups uncooked pasta - penne, ziti, or other short standard shape`
- 4 oz sliced pepperoni
- ½ green pepper - optional
- 2 cups mozzarella cheese - divided
- 28 oz crushed or diced tomatoes - not drained
- 1 cup water - if uncooked pasta
- 2 cloves garlic - crushed
- 1 onion - small
- 1 teaspoons oregano
- 1 teaspoons salt
- ½ teaspoon black pepper
Step-by-Step Instructions
Prepare the ingredients
- Chop a small onion and half a green pepper (optional).
- Brown 1 pound of ground meat, usually half ground beef and half mild Italian sausage, over medium-high heat. Add the chopped onion after a couple of minutes. Cook for about 8 minutes, or until no pink remains. Add 2 cloves of crushed garlic at the last minute of browning. Drain.
Mix the casserole
- Add 28 oz of crushed tomatoes or diced tomatoes (not drained), 1 cup of water, 4 oz of sliced pepperoni minus 12 slices for topping, oregano, salt, pepper, green pepper, and 1 cup of mozzarella cheese to a 3 to 4-quart crockpot. Mix well, then stir in 2 cups of uncooked pasta.
- Add the cooked ground meat after draining the fat.
Assembly
- Top with 1 cup of shredded mozzarella and 12 slices of pepperoni or other toppings.
Slow Cook
- Cook on low for approximately 4-5 hours, until the edges are brown and the pasta is tender. Start checking the pasta at 4 hours—it should be tender, and the edges of the casserole should be lightly browned.
Recipe Notes
Pro Tips
- Fits nicely in a 3–4 qt crock pot. Half recipe → 2 qt mini. Double recipe → 6 qt or larger.
- Cooking a small batch in a large crock pot can make the pasta cook faster—start checking early.
- Use a standard short pasta (penne, ziti, rotini). Gluten-free or quick-cook pastas can behave unpredictably.
- Two cups of dry pasta = about 8 oz (half a 1-lb box).
- For keto or gluten-free options, or if precooking pasta, see the FAQ.
- Substitutions: 1 tsp onion powder for one small onion, ¼ tsp garlic powder per clove.
- Cook on low only for 4–5 hours; check at 4 hours since slow cookers vary.
- You can use jarred pizza or spaghetti sauce—one 24-ounce jar plus the cup of water replaces the crushed tomatoes.
- Pepperoni adds plenty of spice—skip extra red pepper unless you like heat.
- Keeps 4 days refrigerated or 4 months frozen (texture softens after freezing).
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published December 26, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Paul Kirker says
I am alone and have been using a 2 quart crock pot for most of my crocpot cooking. Can this recipe be made in a 2 quart?
Dan Mikesell AKA DrDan says
Hi Paul,
Welcome to the blog.
The main issue is the inconsistency of temperature control in very small crock pot unpredictable effect on cooking raw pasta in this recipe or any recipe with uncooked pasta. So I would not recommend it.been
I have rewriting the blog and have been including instructions for 2 qt crock pots of appropriate. Here are 5 that I know will work and has discussion in the post. More will be coming.
https://www.101cookingfortwo.com/easy-crock-pot-cashew-chicken/
https://www.101cookingfortwo.com/excellent-crock-pot-beef-stew/
https://www.101cookingfortwo.com/simple-crock-pot-chicken-stew/
https://www.101cookingfortwo.com/wonderfully-simple-vegetable-beef-soup/
https://www.101cookingfortwo.com/easy-crock-pot-french-onion-soup/
Dan
Brittny Shay says
I'm brand new to cooking with a crock pot and loving it! But so many questions! The one I have has a locking lid. Do I lock it with this recipe or not? Thanks.
Dan Mikesell AKA DrDan says
Hi Brittny,
Welcome to the blog.
First, I want to say it is always ok to ask questions even if you think you should know. If you don't want to ask on the site, email me.
On to the lid locks on a few models of crock pots. It is made to prevent spills when transporting and (I believe) should never be used when cooking. If the pot is locked closed and then heated, it can build up pressure and could be dangerous.
Crock pots are just not made for pressure. Look at InstaPots and other pressure cookers to see the type of construction that is needed for containing pressure safely.
So DO NOT lock the led other than to transport. Somewhere buried in the manual, it should say this but probably in a size 4 font.
Dan
Jill Tempest says
Please check the ingredients..I see 1/2 cup chopped green pepper listed twice. And in the written instructions, I only see chopped green pepper listed once.
I am really enjoying being able to find the smaller crockpot recipes so quickly now. Thank you very much for continuing to make these tasty recipes and for refining the method to find said recipes.
Dan Mikesell AKA DrDan says
Hi Jill,
Thanks for the proofread. Fixed. It has been that way for years.
I hope you enjoyed your casserole.
Dan
Karen says
Making this today. I have made other versions but I like homemade sauce. Like my Grandma and Mom have always made. Yours is similar so will try that. Added some fresh mozzarella. It smells wonderful. Thank you! Taste test, Yummy!
Jerri says
Delicious! I doubled this because I have don't have a small crockpot. It worked perfectly and was a big hit. The grandkids loved it!
Jerri says
Should also have mentioned I followed the recipe pretty much exactly as written. Thanks for sharing this!
Kaci says
5 hours in the crockpot was way too long. It cooked all of the sauce out of it and tasted horrible.
Claudia Matusiak says
Just finished dinner of your crock pot pizza casserole and it was very good. I added 8 oz of fresh sliced Portobello mushrooms because I just can't imagine any pizza type entree without them and this is a fantastic recipe. My husband also stated it was a "Real keeper!" My 3 1/2 quart crock pot had it completely done on 'low' in 3 hours 10 minutes so mine must run a little hotter.
Keep these great recipes coming. I enjoy reading your detailed instructions and photos as it leaves no questions on how you prepared something. I also appreciate the photo's of your ingredients before hand as it leaves no questions as to what you used. Great job, you are appreciated.
Dan Mikesell AKA DrDan says
Hi Claudia,
Welcome to the blog.
Glad you enjoyed the recipe and the presentation. We don't do mushrooms generally in this house due to food allergies. That leads me to forget to include them as an option.
Thanks so much for the note and the rating.
Dan
Patricia says
My entire family loves this! The uncooked pasta was so great not mushy and the homemade sauce was perfect since I hate jar pizza sauce . I always add more toppings but this by far is the best recipe I've ever tried and a family favorite
Dan Mikesell AKA DrDan says
Hi Patricia,
Welcome to the blog and sorry for the delayed response.
I do love this recipe. Glad you enjoyed the sauce.
Thanks for the note.
Dan
Lindsey Mozgai says
I just wanted to let you know that one of your posts was mentioned in my post :)
Jeffrey says
This was amazing! Now, I did use Mid's True Sicilian Pasta Sauce Pizza Sauce from Kroger. Grabbed 2 - 16 OZ jars and added 2/3 a cup of water. I used that instead of the crushed tomatoes, salt, pepper, and oregano mix. Also, I added mushrooms and pineapple (my fiancé's and my favorite pizza toppings). We used a 7 qt crock pot on low for 3.5 hours. Thank you, so much for keeping up this blog and sharing.
Charles says
It's cooking now. After the heat came up, all of the topping cheese just melted through the lower layers and disappeared. For the pizza effect, I'm going to add another batch of cheese/pepperoni for the last bit of time. (not going to be a healthy one, that's for sure)
On another note - for things that are very compressible, such as shredded cheese (or any dry baking ingredient really,) could you please add a weight measure to go along with the cup approximation? 8 oz liquid != 8 oz dry loose != 8 oz dry packed...
Thank you for this site - I've tried several recipes, and all have turned out nicely.
DrDan says
Get the extra cheese on now... You want the edge to cook and brown nicely.
About the measuring / weight issue. 1 cup volume wise is 8 oz of water. Most liquids likewise weigh and measure about this way (oil not quit). Most home cooks do not have accurate weight measurement available so I measure things like flour, sugars etc by volume mostly. I those cases I state for example 1 cup of flour. When something is measured by a manufacturer like pepperoni if it is 8 oz package and I want half I will state 4 oz. With cheese I try to use volume.
I will try to pay more attention in future posts to this issue and it appears that some will try measuring differently I will try to include both.
DrDan
Charles says
I did add another layer of the toppings at the last bit of cooking, and ate it before I saw your response. Next time, I'll save back all of the reserved toppings for the last 30-60 or so. Regardless, it turned out very nicely.
Regarding the cheese. Normallly for any ingredient, weight and liquid can *almost* substitute. 8 oz of wet is *nearly* 8 oz of dry/weight measure. For shredded cheese, however... 8 ounces (weight) in the block = 16/2 cups dry after shredding. or even 24/3cups if you use a different grater. Unless you pack it - and how hard you pack it.
In a recipe like this, It probably doesn't matter. (Like bacon and garlic, you can (almost) never have too much cheese.)
DrDan says
I was on line when your first comment came through but wasn't fast enough. The longer the topping is on and cooking the more browning and more "pizza like" it will be.
More cheese is always good. I can't let my wife help cook when cheese is involved. She won't measure and it ruins the post... and then she yells at me.
Dan
Suzi Castiglione says
When you say smaller crockpot, about what size do you mean?
DrDan says
I used a 3.5 qt. but larger should work but add more cheese to the top.
Dan
Sam says
This turned out great. I was worried we wouldn't like it since it isn't really "pizza", but it certainly held its own. Felt like I was living on the edge with the uncooked pasta, but it was the right choice. I added some parmesan to the mix and to the top... also a good choice. Thanks for the recipe.
DrDan says
So glad it worked for you. I'm a "pizza guy" and find this amazingly good. I was quit surprised the first time...Nice modifications.
Thanks again for the comment and rating.
DrDan
Tina B says
Tried the pizza cassarole in the crockpot and loved it! We made it to take to a friend who is a fiend for pizza, but wanted something "more" than just pizza. We will definitely make this again and again. So delicious and hearty.
DrDan says
I though this was amazingly good and I didn't expect that. Glad it worked for you
Thanks for the note
DrDan
Nancy says
Just want to tell you I love your new blog! I follow you pretty much everyday because I live alone and many of your recipes are perfect for one or two people's servings! It's a bit difficult to just cook really good food for just one after being used to cooking for a family of five, so I really enjoy your recipe ideas! Thanks much for some really great ideas and some really yummy food!!!
DrDan says
Thanks for the note.
Dan