Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 16 oz Dry Rotini or Penne pasta
  • 24 oz Pizza Sauce or Marinara
  • 0.5 cup Beef Broth
  • 4 cups Shredded Mozzarella Cheese, low-moisture
  • 6 oz Sliced Pepperoni
  • 1 Green Bell Pepper, diced
  • 0.5 White Onion, finely minced
  • 1 tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • 0.5 cup Freshly grated Parmesan cheese

Instructions:

  1. Set a large skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Brown until deeply seared and no pink remains. Drain excess fat.
  2. Sauté the aromatics. Add the minced white onion and diced green pepper to the same skillet for 3 minutes until they soften and turn translucent.
  3. Par cook the pasta. Boil the 16 oz Dry Rotini in salted water for exactly 5 minutes. Drain immediately.
  4. Prepare the liquid base. In a small bowl, whisk the 24 oz Pizza Sauce with the 0.5 cup Beef Broth, oregano, and red pepper flakes.
  5. Create the bottom layer. Spread a thin layer of the sauce mixture at the bottom of the slow cooker to prevent sticking.
  6. Layer the pasta and meat. Add half of the par cooked rotini, followed by half of the sausage and veggie mixture.
  7. Add the cheese bridge. Sprinkle 2 cups of the mozzarella over the meat. This acts as a glue for the next layer.
  8. Repeat the process. Add the remaining pasta, meat mixture, and the rest of the sauce.
  9. Top it off. Cover the top with the remaining 2 cups of mozzarella and the 6 oz of sliced pepperoni.
  10. Cook with patience. Cover and cook on LOW for 3 hours until the cheese is bubbling and the pepperoni edges curl.