How to make slow cooker pizza pasta

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When the kids are in the mood for pizza, but you're looking to avoid spending the extra cash, why not try this fantastic recipe for slow cooker pizza pasta, a brilliant choice for those looking to add some punch to their family pizza nights. Calling for simple pasta instead of pizza dough, this scrumptious recipe is as enjoyable to eat as it is to prepare!
One of our favorite things about this recipe is how adaptable it is to suit all of your favorite pizza toppings. While this recipe calls for the classic combination of mozzarella and pepperoni, this dish works brilliantly with bacon, sausage, red onion, bell peppers, or sauteed mushrooms and can accommodate a beautiful mix of cheeses. Try mozzarella, provolone and pepper jack!
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Slow Cooker Pizza Pasta
4-6
10 minutes
3-4 hours
3-4 hours, 10 minutes
2 24 oz (680g each) jar tomato sauce
1 14 oz (396g) jar bechamel (or cheese) sauce
16 oz (453g) box ziti
½ cup (115ml) water
14 oz (680g) grated mozzarella
8oz (225g) pepperoni slices
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon garlic powder
1/2 cup (115g) grated parmesan
Pour one jar of tomato sauce and the bechamel sauce into the bottom of the slow cooker with the water and the ziti noodles (uncooked). Pour in the oregano, basil and garlic powder and mix everything together well until the noodles are coated in water and sauce.
Add in the mozzarella cheese, parmesan, and pepperoni and stir gently until mixed. Pour the remaining tomato sauce over and cover and cook on low for 3-4 hours. Serve with a side of crusty garlic bread.
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Pro Tip: A great way to use up any leftover breakfast sausage or crumbly bacon, feel free to mix these in with the cheeses for a smoky treat!
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