Pizza Crockpot Pasta

Crumble ground beef into the bottom of a 7-quart slow cooker and add 1 cup of the broth. Cook on low heat until beef is cooked, about 2–3 hours. (Mine was good at 2 hours.)

Once cooked, stir in 3/4 cup of pizza sauce, pepperoni, ham, Italian seasoning, salt and a pinch of pepper until well mixed. Stir in the pasta and 2 1/2 cups of broth.

In a small bowl, whisk remaining 1 tablespoon chicken broth with cornstarch until smooth. Stir into the slow cooker.

Cover and turn the slow cooker to high heat and cook until pasta is done, about 1 hour. You don’t want to overcook the noodles, so I recommend checking about 45 minutes in and watching them closely.

One cooked, stir in the cheese and remaining 3/4 cup of pizza sauce. Devour immediately!