Crockpot Pizza Pasta — I remember the first chilly evening I made this for a crowd of friends: golden leaves tapping the windows, mugs steaming, and the kitchen humming with the cozy promise of comfort food as everyone gathered around the slow cooker when the aroma of melted cheese and herbs filled the room.
Why readers love this cozy weeknight winner
Crockpot Pizza Pasta is a seasonal favorite because it combines everything comforting about fall dinners — warm sauce, melty cheese, and hearty pasta — with the ease of a set-it-and-forget-it cooker. It’s forgiving for beginners, customizable for bakers who love to experiment with toppings, and perfect for serving a hungry crowd.
Ingredients
- 1 pound (450 g) short pasta (penne, rigatoni, or ziti)
- 1 pound (450 g) lean ground turkey
- 1 (24 oz) jar marinara sauce
- 1 (14 oz) can diced tomatoes, drained
- 1 cup water or low-sodium broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil or parsley for garnish
- Optional pizza-style toppings: sliced bell peppers, sliced mushrooms, sliced olives, and sliced turkey pepperoni
Step-by-step instructions
- Brown the turkey: In a skillet over medium heat, cook the lean ground turkey with the chopped onion and garlic until no longer pink. Drain any excess liquid.
- Combine in the Crockpot: Add the cooked turkey mixture to the slow cooker. Stir in the marinara, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper.
- Add pasta and liquid: Pour the uncooked pasta into the slow cooker and add 1 cup water or broth. Stir gently to make sure the pasta is mostly submerged in sauce.
- Cook low and slow: Cover and cook on LOW for 2 to 2.5 hours, stirring once halfway through to prevent sticking. Cooking times may vary by slow cooker model.
- Finish with cheese: About 10–15 minutes before serving, stir in half the mozzarella and all of the parmesan. Sprinkle the remaining mozzarella on top, cover, and allow it to melt.
- Serve and garnish: Stir gently to combine, then top with fresh basil, a drizzle of extra-virgin olive oil if desired, and your favorite pizza-style toppings.
Tips for success
- Use short, sturdy pasta like penne or rigatoni — they hold up well during slow cooking.
- Stir once midway to prevent pasta sticking and to check texture. If the sauce is too thick, add 1/4 cup more water or broth.
- For an even saucier finish, reserve a little marinara to add at the end.
- If you prefer a crisper top, transfer the finished pasta to a baking dish, sprinkle extra cheese, and broil for 2–3 minutes until golden (watch closely).
- Make sure your slow cooker maintains a consistent low heat; older models can run hot and overcook the pasta.
Possible variations
- Gluten-free: Use gluten-free pasta and check that your sauce and toppings are gluten-free. For more guidance on alternatives, try this helpful overview of gluten-free pizza options embedded in seasonal recipes: gluten-free pizza ideas.
- Vegetarian: Omit the turkey and add extra mushrooms, roasted eggplant, or a can of drained chickpeas for protein.
- Streusel-style topping (playful twist for bakers): Mix panko crumbs with melted butter, grated parmesan, and herbs, sprinkle over the top, and broil until crisp for a crunchy contrast.
- Breakfast-for-dinner spin: Serve with a simple mixed green salad and try pairing the flavors with a morning-inspired side — see ideas for playful pizza pairings here: breakfast pizza pairing ideas.
- Lighter protein swaps: Swap the turkey for shredded cooked chicken or try a ready-made Italian-style rotisserie chicken for a no-fuss option — find inspiration from other pasta salad combos here: pasta salad protein swaps.
Beginner-friendly notes
If you’re new to slow cooking, this is a forgiving dish. Start with the lowest recommended time and check the pasta early — it’s better to add a few extra minutes than to end up with mushy noodles. For visual step guidance and quick inspiration, see this short story gallery of pizza pasta ideas: pizza pasta visuals.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of water or in the microwave, covered, until warmed through.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop, adding a little liquid to loosen the sauce.
- Reheating tip: For best texture, reheat on the stovetop over low heat with a tablespoon or two of water or broth, stirring often to restore creaminess.
Conclusion
Crockpot Pizza Pasta is a comforting, crowd-pleasing recipe you can customize for every season and skill level. Whether you keep it classic or experiment with a crunchy streusel or gluten-free pasta, it’s an easy way to bring warm, cozy flavor to the table. For another slow-cooker take on pizza-flavored comfort food, check out this detailed slow cooker recipe: Slow Cooker Pizza Casserole – Mommy’s Fabulous Finds.
FAQs
Can I use fresh pasta instead of dried?
Fresh pasta cooks much faster and may become overly soft in a slow cooker. If you use fresh pasta, add it near the end of the cooking time and watch closely.How do I prevent the pasta from getting mushy?
Use short, sturdy dried pasta and check the dish 15–30 minutes before the recommended time. Stir once midway and add liquid if needed instead of overcooking.Can I make this dairy-free?
Yes — swap the mozzarella and parmesan for dairy-free cheese alternatives and stir them in at the end to melt gently.Is Crockpot Pizza Pasta freezer-friendly?
Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth for best results.
Crockpot Pizza Pasta
- Total Time: 165 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free (if using substitutes)
Description
A comforting, slow-cooked pasta dish featuring marinara sauce, ground turkey, and melty cheese, perfect for chilly evenings.
Ingredients
- 1 pound (450 g) short pasta (penne, rigatoni, or ziti)
- 1 pound (450 g) lean ground turkey
- 1 (24 oz) jar marinara sauce
- 1 (14 oz) can diced tomatoes, drained
- 1 cup water or low-sodium broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil or parsley for garnish
- Optional pizza-style toppings: sliced bell peppers, sliced mushrooms, sliced olives, and sliced turkey pepperoni
Instructions
- Brown the turkey: In a skillet over medium heat, cook the lean ground turkey with the chopped onion and garlic until no longer pink. Drain any excess liquid.
- Combine in the Crockpot: Add the cooked turkey mixture to the slow cooker. Stir in the marinara, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper.
- Add pasta and liquid: Pour the uncooked pasta into the slow cooker and add 1 cup water or broth. Stir gently to make sure the pasta is mostly submerged in sauce.
- Cook low and slow: Cover and cook on LOW for 2 to 2.5 hours, stirring once halfway through to prevent sticking.
- Finish with cheese: About 10–15 minutes before serving, stir in half the mozzarella and all of the parmesan. Sprinkle the remaining mozzarella on top, cover, and allow it to melt.
- Serve and garnish: Stir gently to combine, then top with fresh basil and your favorite pizza-style toppings.
Notes
For a crispier top, transfer to a baking dish and broil for 2-3 minutes. This dish is forgiving for beginners; start with the lowest recommended time and check for doneness.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian