Layering mozzarella and pepperoni into the slow cooker
Layering mozzarella and pepperoni into the slow cooker
Add the remaining pasta mixture in an even layer. Top with the remaining mozzarella cheese and then the rest of the pepperoni.
Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pasta is tender and most of the liquid is absorbed. Try not to lift the lid during the first 2 hours so the heat stays consistent.
Once the pasta is tender and the cheese is melted and bubbly around the edges, turn off the slow cooker. Let the pasta rest, covered, for about 10 minutes to thicken slightly before serving.
Finished pizza pasta bubbling in the slow cooker
Finished pizza pasta bubbling in the slow cooker
Serve the pepperoni pizza pasta hot, scooping down through all the layers so everyone gets plenty of sauce, cheese, and pepperoni in each bowl.
Variations & Tips
You can nudge this simple recipe in all sorts of directions without losing its easy charm. If you like a meatier dish, stir in 1/2 to 1 pound of cooked and drained Italian sausage or ground beef along with the pasta and sauce; that turns it into something that feels a bit like the baked mostaccioli we used to see at church suppers.
For a touch of that supreme pizza flavor, add a small can of drained sliced mushrooms or a handful of chopped green bell pepper and sliced black olives before cooking. If your crowd prefers a milder dish, use turkey pepperoni or simply cut back on the amount; you can always sprinkle extra on top in the last 30 minutes of cooking for those who want more.
To make it creamier, stir in 1/2 cup of ricotta or a splash of heavy cream during the last 15 minutes, then cover just until warmed through. Whole wheat or high-protein pasta works fine, but check for doneness a bit earlier, as different shapes and brands cook at slightly different rates in the slow cooker.
A serving bowl of pepperoni pizza pasta ready to eat
A serving bowl of pepperoni pizza pasta ready to eat
And like any good farmhouse recipe, this one is forgiving—if it seems a little dry at the end, just stir in a bit more warm marinara; if it’s too saucy, let it sit uncovered for a few extra minutes to thicken before serving.
