- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 4 cans (8 ounces each) no-salt-added tomato sauce
- 2 cans (15 ounces each) pizza sauce
- 1 package (16 ounces) penne pasta
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 package (3-1/2 ounces) sliced pepperoni
- 1 teaspoon Italian seasoning
- 2 cups shredded part-skim mozzarella cheese, divided
- 2 cups shredded cheddar cheese, divided
- In a large skillet, cook beef, sausage, onion and mushrooms over medium heat 10-12 minutes or until meat is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
- Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low 3-4 hours or until pasta is tender.
- Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, 15-20 minutes longer or until cheese is melted. Yield: 10 servings.
Reviews forMeat Lover's Pizza Hot Dish
"For this dish I believe cooking the noodles seperate, then stirring them in the last 20 minutes or so of cooking would be the best. My noodles were mushy. I did like the idea of doing this in a crock pot. It also needs instead of prepared Italilan seasoning your own additions of garlic, oregano, sweet basil, crushed red pepper, some parsley and a little grated parmesean would have helped this a lot."
"I agree with the previous review. I watched the pasta carefully but there is still a very fine line between too under cooked and mush. I added black olives, more mushrooms and green pepper and still thought it tasted pretty bland. Did not really have a pizza taste to it at all. I liked the idea that it could be cooked in the crock pot but honestly I have much better recipes for the oven and I think I will stick to those."
"What a disappointment! So many great ingredients to end up in the garbage. After three hours, the pasta had cooked to mush. We tried to eat it (an hour earlier than we expected) but somehow the texture was too unappetizing. I might make this as a baked casserole because it does seem to be a good idea; but I don't recommend using a slow cooker. I'd cook the pasta, cut back on the tomato ingredients, add more Italian seasoning and then just bake it enough to melt the cheese. Some cottage cheese or ricotta might lighten it up a little, too."