CROCK POT PIZZA CASSEROLE
- 1 pound of lower fat ground beef
- 1 small onion
- 2 cloves of crushed garlic
- 1 – 28 oz can crushed tomatoes
- 1 cup water
- 4 oz of sliced pepperoni
- half a green pepper.
- 2 tsp oregano
- 2 tsp salt
- 1 tsp pepper
- 1/2 chopped green pepper
- 2 cup mozzarella cheese - divided
- 2 cups uncooked pasta
Adapted from 101cookingfortwo.com
Start by chopping a small onion and half a green pepper.
Brown 1 pound of lower fat ground beef over medium high heat. Add 1 small chopped medium onion after a couple of minutes Cook for about 8 minutes until no pink left. Add 2 cloves of crushed garlic the last minute of browning. About 8 minutes total.
Add 1 – 28 oz can crushed tomatoes, 1 cup water, 4 oz of sliced pepperoni minus 12 slices for topping, 2 tsp oregano, 2 tsp salt, 1 tsp pepper, ½ chopped green pepper, 1 cup mozzarella cheese to a smaller crock pot. I used 3½ qt. Mix well. Add 2 cups uncooked pasta. Mix well. Helpful hint: separate the pepperoni as it goes in.
Add the cooked ground beef after draining fat.
Top with 1 cup mozzarella and the 12 slices of pepperoni.
Cook on low for approximately 5 hours until edges browning nicely.