Crock Pot Pizza Casserole is the best of both worlds: pizza and pasta! Get all the ingredients added to your slow cooker then let it do the rest of the work!
Spray a 6-quart or larger slow cooker with cooking spray and set aside.
Cook the rigatoni per the directions on the back of the box to al dente, drain well, and set aside.
While the rigatoni is cooking, place a large skillet over medium-high heat, add the ground beef and sausage, break it up into crumbles, and add the onion. Cook, stirring occasionally, until the onions have softened and there is no pink left in the meat.
Lower the heat to medium-low, add the pepperoni and garlic to the pan, stir it in well, and continue to cook for 5 minutes, stirring occasionally.
Drain the mixture well and add it to a large bowl. Add the pizza sauce to the bowl and stir to combine.
Add the cooked pasta and stir well until everything is coated.
Add half of the pasta mixture to the slow cooker.
Top with half of the cheese.
Add the remaining pasta mixture on top.
Add the remaining cheese on top of the pasta.
Add the lid and cook on low for 3-4 hours until warmed through and the cheese is melted. Serve immediately with chopped parsley (if using)
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Keep leftovers covered in the fridge for up to 3 days or in the freezer for up to 3 months in a freezer safe container.