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Ingredients
Scale
- 1 pound rigatoni
- 1 pound lean ground beef
- 1 pound ground italian sausage
- 1 small sweet onion, diced
- 3.5 ounce package pepperoni
- 4 cloves garlic, minced
- 3 (14 ounce) jars pizza sauce
- 16 ounce bag shredded mozzarella
- chopped parsley (optional)
Instructions
- Spray a 6-quart or larger slow cooker with cooking spray and set aside.
- Cook 1 pound rigatoni according to package directions to al dente, drain, and set aside.
- In a large skillet over medium-high heat, cook 1 pound of lean ground beef, 1 pound of ground Italian sausage, and 1 small diced sweet onion until the meat is browned and the onions are softened.
- Lower heat to medium-low, add 3.5-ounce package of pepperoni and 4 minced garlic cloves; stir well and cook for 5 more minutes.
- Drain excess grease, transfer to a large bowl, and add 3 jars of pizza sauce; stir to combine.
- Mix in the cooked rigatoni until everything is well coated.
- Transfer half of the pasta mixture to the slow cooker and top with half of the shredded mozzarella cheese.
- Layer the remaining pasta mixture on top, followed by the remaining shredded mozzarella cheese.
- Cover and cook on low for 3-4 hours until heated through and cheese is melted; serve topped with chopped parsley if desired.
Notes
For added flavor, consider using spicy Italian sausage if you like some heat.
You can substitute ground turkey for a healthier alternative.
Feel free to add your favorite pizza toppings like bell peppers or olives.
- Prep Time: 30 minutes
- Cook Time: 285 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1/12 of dish
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg