8 ounce box of short pasta (rigatoni, penne, or ziti)

1 pound ground Italian sausage

½ pound ground beef

8 ounce package of sliced pepperoni

½ large white onion, chopped

42 ounces pizza sauce (Three 14-ounce jars)

2 teaspoons Italian seasoning

2 cloves garlic, chopped

16 ounces shredded mozzarella cheese

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Cook pasta according to the package instructions until al dente. Drain and set aside.
Brown the ground sausage and beef in a skillet over medium heat. Break up the meat into small crumbles and drain excess fat.
Add chopped onions and garlic to the skillet and sauté for 3-4 minutes until softened.
Spray the inside of the Crock Pot with non-stick spray. Layer one-third of the cooked pasta, meat mixture, pepperoni slices, and mozzarella cheese. Top with one-third of the pizza sauce and sprinkle with Italian seasoning.
Repeat the layering process two more times, finishing with pizza sauce and mozzarella cheese on top.
Cover and cook on low for 2-3 hours, until the cheese is melted and bubbly.
Serve hot, optionally garnished with extra Italian seasoning.

For a vegetarian version, omit the meat and substitute with mushrooms, bell peppers, or other vegetables.

Add extra veggies like bell peppers, olives, or spinach for additional nutrition.

Adjust the heat by adding crushed red pepper flakes or spicy sausage.

For a different flavor, mix in other cheeses such as provolone or cheddar.