Ingredients

The following ingredients have 5 Servings
  • 1 Pound Extra Lean Ground Beef
  • 1 Medium Yellow Onion (Chopped)
  • 24 Ounces Jarred Marinara Sauce (Store Bought Or Homemade)
  • 10 Ounces Sliced Pepperoni
  • 1 Medium Green Bell Pepper (Ribs And Seeds Removed And Diced)
  • 4 Cups Shredded Mozzarella Cheese
  • 16 Ounces Rotini Pasta (Cooked)

Instruction

  • In a medium skillet on the stove-top, cook the ground beef with the onion, crumbling the ground beef as it cooks. Cook until the beef is browned and no longer pink. Drain any excess fat from the ground beef then add it to a 4 quart or larger slow cooker.
  • Add marinara sauce, pepperoni and diced bell pepper to the slow cooker and stir to combine.
  • Cover and cook on LOW for 4 to 6 hours or until sauce is hot and bubbly.
  • Stir in shredded mozzarella cheese, recover and cook for an additional 30 minutes to allow the cheese to melt.
  • While the cheese is melting, cook the pasta on the stove-top according to the package directions. Drain pasta.
  • Serve sauce from the slow cooker over the cooked pasta and enjoy!