Supreme Pizza-Style Pasta Recipe

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I guarantee that if this pizza mac is on the menu, everybody will be at the table come dinnertime! Use any of your favorite pizza toppings. I have used Canadian bacon and pinneapple, and my family really loved that. The combinations are only limited by your imagination. &mdashKelly Silvers, Edmond, Oklahoma
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 8 servings


  • 1 pound bulk Italian sausage
  • 1 package (16 ounces) elbow macaroni
  • 2 jars (14 ounces each) pasta sauce
  • 1/2 cup water
  • 1 package (8 ounces) sliced pepperoni
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 can (6-1/2 ounces) sliced ripe olives, drained
  • 1 can (6 ounces) sliced mushrooms, drained
  • 1/3 cup grated Parmesan cheese
  • Additional pasta sauce, optional


  1. Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray.
  2. In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles. Add pasta; cook and stir 3-4 minutes or until edges become translucent. Stir in pasta sauce, water, pepperoni, and half of each of the following: mozzarella cheese, pepper, onion, olives and mushrooms. Transfer pasta mixture to slow cooker. Top with remaining mozzarella cheese; sprinkle with remaining vegetables.
  3. Cook, covered, on low 3-4 hours or until pasta is tender. Just before serving, sprinkle with Parmesan cheese. If desired, serve with additional pasta sauce. Yield: 8 servings.
Originally published as Supreme Pizza-Style Pasta in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p50

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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