Slow Cooker Beef and Pasta

    4 hours 20 minutes

    This is a creative hybrid between pepperoni pizza and spaghetti bolognese- made in the slow cooker! Very easy.

    308 people made this

    Serves: 6 

    • 250g rigatoni pasta
    • 750g beef mince
    • 500g grated mozzarella cheese
    • 1 (400g) tin condensed cream of tomato soup
    • 800g pizza sauce
    • 250g sliced pepperoni

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the beef mince in a frypan over medium-high heat. Drain off grease.
    2. In slow cooker, alternate layers of beef mince, pasta, cheese, soup, sauce and pepperoni.
    3. Cook on Low setting for 4 hours.

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    Reviews in English (242)


    I have made this several times and with a little tweaking it is a family favorite. Using the advice of previous reviewers, I used italian sausage and ground beef and added about 3/4 cup of water. I did not add the tomato soup, either. I found wagon wheel shaped pasta and used it since it resembles a sliced pizza. I also under cook the pasta, because it will soak up a lot of moisture and turn mushy. You may need to add a little extra water after this has been cooking for a few hours, too. This is a keeper!  -  24 Aug 2006  (Review from Allrecipes USA and Canada)


    This is yummy. After reading other reviews I made a few changes as follows: I used a bottle of spaghetti sauce as opposed to two little bottles of pizza sauce. I then mixed all the ingredients together instead of layering. The mixture definitely needs spices, and I added quite a bit (a few teaspoons) of chopped garlic, as well as some basil and S&P. It got dry and I added a bit of water. Next time I will sautee some onions as i'm browning the ground beef and add it to the mix, as well as add a can or two of mushrooms (or fresh). I used turkey pepperoni and there is none of that pepperoni grease. I will probably use smaller noodles than rigatoni. This recipe is touted as a "slow cooker" recipe but really I don't think it is. Next time I'll mix it all up in one bowl and probably microwave it for about 15-20 minutes (covered). That way it won't get dry and all the cheese will be mega-melted. Even putting it in a casserole dish and putting it in the oven at around 350 for about an hour and a half would work. Bottom line, the mixture is delicious and hearty. Can't really go wrong if feeding teenagers and probably would be a big hit at a pot-luck, too. Enjoy!  -  23 Jan 2005  (Review from Allrecipes USA and Canada)


    I recommend frying the pepperoni first, then draining the grease from it. Just drain the pepperoni on paper towels. You are left with crispy pepperoni that doesn't add any grease to the recipe.  -  02 Dec 2003  (Review from Allrecipes USA and Canada)