Dinner

Pizza Pasta Recipe

ByMarina Montclair February 2, 2026February 2, 2026

Introduction

This comforting Pizza Pasta combines all the flavors of your favorite pizza with the ease of a one-pot slow cooker meal. With hearty ground beef, gooey cheese, and savory pepperoni, it’s a crowd-pleaser that’s simple to prepare and perfect for busy weeknights.

The image shows a close-up of a white bowl filled with baked pasta layered with slices of pepperoni, melted cheese, and red tomato pieces. The pasta is curled and coated in a rich, orange-red sauce, and the cheese is melted and slightly browned, melting over the pepperoni and pasta. The pepperoni is scattered on top, crispy on the edges, with some pieces partially covered by the cheese. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Brown the ground beef in a skillet over medium heat. Season with garlic powder, salt, and black pepper as it cooks. Once browned, drain excess fat and set the beef aside.
Step 2: In a 6-quart slow cooker, combine the cooked ground beef, marinara sauce, beef broth, chopped onion, diced green bell pepper, and Italian seasoning. Mix well to combine all ingredients.
Step 3: Stir in the uncooked rotini pasta, making sure it is evenly coated with the sauce mixture. Then, layer half of the turkey pepperoni slices on top.
Step 4: Cover and cook on low heat for 3 to 4 hours. Stir the pasta halfway through the cooking time and check for tenderness to ensure the pasta does not overcook.
Step 5: Once the pasta is tender, sprinkle the shredded mozzarella and cheddar cheese evenly over the top. Add the remaining turkey pepperoni slices, cover again, and cook for an additional 15 to 20 minutes or until the cheese has melted.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes or a handful of fresh basil before serving.
Try swapping the ground beef for ground turkey or Italian sausage for a different twist.
If you prefer a vegetarian version, omit the meat and pepperoni, and add extra vegetables like mushrooms or zucchini.
Use whole wheat or gluten-free pasta if preferred, but adjust cooking time as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop with a splash of broth to keep the pasta moist. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with baked pasta layered with melted cheese, golden-brown browned spots on top, multiple slices of cooked pepperoni scattered evenly across, visible orange-red tomato sauce peeking through the pasta curls, and sprinkled finely chopped herbs on top. The pasta has a slightly glossy texture from the sauce, and the cheese looks gooey and stringy. The dish has a warm and inviting appearance, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a slow cooker?

Yes, you can make this dish on the stovetop by simmering the sauce and cooked beef with the pasta and broth, stirring frequently until the pasta is tender, then topping with cheese and pepperoni until melted.

What can I use instead of turkey pepperoni?

You can substitute turkey pepperoni with regular pepperoni, sliced cooked sausage, or omit it entirely if you prefer a meat-free option.

Marina Montclair