Crockpot Pizza Casserole

Ingredients:

• 1 pound rigatoni pasta
• 1 pound lean ground beef
• 1 pound ground Italian sausage (sweet or spicy)
• 1 small sweet onion, finely diced
• 1 package (3.5 ounces) pepperoni slices
• 4 cloves garlic, minced
• 3 (14-ounce) jars pizza sauce
• 1 (16-ounce) bag shredded mozzarella cheese
• Chopped parsley, for garnish (optional)

Instructions:

1. Begin by greasing a 6-quart or larger slow cooker with cooking spray and set it aside.
2. Cook the rigatoni pasta according to the package instructions until it is al dente. Drain the pasta well and set it aside.
3. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking it up into crumbles, and then add the diced onion. Cook the mixture, stirring occasionally, until the onions have softened and the meat is no longer pink.
4. Reduce the heat to medium-low and add the pepperoni slices and minced garlic to the skillet. Stir well and continue to cook for an additional 5 minutes, stirring occasionally.
5. Drain the meat mixture thoroughly and transfer it to a large bowl. Add the pizza sauce to the bowl and stir until everything is well combined.
6. Add the cooked rigatoni pasta to the bowl with the meat and sauce mixture. Stir until the pasta is evenly coated.
7. Transfer half of the pasta mixture to the prepared slow cooker. Sprinkle half of the shredded mozzarella cheese over the pasta.
8. Layer the remaining pasta mixture on top, followed by the remaining shredded mozzarella cheese.
9. Cover the slow cooker with the lid and cook on low for 3-4 hours, or until the pasta is heated through and the cheese is melted.
10. Serve the Crockpot Pizza Casserole immediately, garnished with chopped parsley if desired. Enjoy!