Crockpot Pasta Casserole
A comforting and hearty dish made with Italian sausage, pasta, and gooey cheese—perfect for busy evenings.
Ingredients
Meat and Vegetables
- 1 lb Italian sausage Can substitute with ground turkey or chicken for a healthier option.
- 1 can diced tomatoes (14.5 oz) No additional notes.
- 1 can tomato sauce (15 oz) No additional notes.
- 1 onion, chopped No additional notes.
- 2 cloves garlic, minced No additional notes.
- 1 bell pepper, chopped No additional notes.
Pasta and Cheese
- 2 cups pasta (penne or rotini) Holds sauce well, avoid overcooking.
- 2 cups shredded mozzarella cheese Can mix with cheddar or ricotta for variation.
Seasonings
- to taste Salt No additional notes.
- to taste Pepper No additional notes.
- to taste Italian seasoning No additional notes.
Instructions
Preparation
- Brown 1 pound of Italian sausage in a skillet over medium heat.
- Add chopped onion, minced garlic, and chopped bell pepper to the skillet.
- Drain any excess fat after browning.
Cooking
- Transfer the meat and veggie mixture to the crockpot.
- Add diced tomatoes, tomato sauce, salt, pepper, and Italian seasoning; stir to combine.
- Cover the crockpot and cook on low for 4 to 6 hours.
- About 30 minutes before serving, cook pasta according to package instructions and drain.
- Stir cooked pasta into the crockpot mixture.
- Top with shredded mozzarella cheese and cover until melted, approximately 15 to 20 minutes.
Notes
Customize vegetables and cheeses according to your preference. Store leftovers in an airtight container; can be refrigerated for up to 3 days or frozen for 3 months.