Crockpot pizza pasta
Rotini cooked right in pizza sauce with peppers, mushrooms and olives, then buried under melted mozzarella, like a veggie supreme pizza in a bowl.
- 120 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.00 a serving
- 460 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 green bell pepper, diced
- 8 oz white mushrooms, sliced
- 1 jar marinara sauce, 24 oz
- 1 jar pizza sauce, 14 oz
- 12 oz rotini, uncooked
- ½ cup black olives, sliced
- 2 cups shredded mozzarella
- ¼ cup grated parmesan
From your pantry
- 2 cups water
- 1 tsp Italian seasoning
Each serving has about 460 calories, 22 g protein, 62 g carbs and 14 g fat, and costs about $2.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the pepper and slice the mushrooms.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Stir the marinara, pizza sauce, water and Italian seasoning together in a 6-quart slow cooker.
Stir in the rotini, pepper, mushrooms and olives, pressing the pasta down so it’s covered by sauce.
Cover and cook on high for 1½ hours, stirring once after 45 minutes, until the pasta is tender.
Timer: 90 min
Dolly’s tip: Slow cookers vary. Start tasting at 1 hour 15 minutes, and stop as soon as the pasta is tender.Scatter the mozzarella and parmesan over the top, cover, and cook 10 minutes more, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 10 min
Scoop into bowls and serve hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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