Ingredients:

  • 1 pound (450g) Italian sausage, mild or hot, casings removed
  • 1 medium onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (450g) rotini pasta, cooked according to package directions, drained
  • 3 cups (approx. 300g) shredded mozzarella cheese, divided
  • ½ cup (approx. 50g) grated Parmesan cheese
  • Optional toppings: pepperoni slices, mushrooms, olives, etc.

Instructions:

  1. Brown the sausage in a large skillet over medium heat. Drain off any excess grease. Add onion, bell pepper, and garlic; cook until softened, about 5 minutes.
  2. Stir in crushed tomatoes, tomato sauce, Italian seasoning, oregano, salt, and pepper. Bring to a simmer.
  3. In the crockpot, layer half the cooked pasta, half the sausage mixture, and one-third of the mozzarella cheese. Repeat layers.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until heated through and the cheese is melted and bubbly.
  5. Sprinkle with the remaining mozzarella and Parmesan cheese. Cover and let sit for 5 minutes to melt the cheese. Serve hot.