Pizza Pasta

Pizza Pasta

by Angie Barrett January-01-2013


2 (26 oz) cans tomato soup

2 (8 oz) boxes elbow macaroni

1 teaspoon garlic powder

1 teaspoon onion powder

1/8 teaspoon salt

1/4 teaspoon pepper

1 tablespoon parsley

40 pepperonis, chopped

1/2 cup mushrooms, chopped

1-2 tablespoons butter

1/2 cup cheddar cheese

1/2 cup mozzarella cheese


Melt the butter in a medium saucepan. Add mushrooms and cook until tender. Bring a large stock pot of water to a boil. Add a little salt. Add pasta and cook 10-12 minutes or until almost done. Drain and set aside.

If using a crockpot/slow cooker add the following to into the bowl of the crockpot/slow cooker, if you're going to simmer this pasta on the stove top add the following to a large stock pot. (Set crockpot/slow cooker or pot to low)

Add the tomato soup, garlic, onion powder, salt and pepper to the bowl of a crockpot/slow cooker or to a large stock pot. Mix in the chopped pepperoni (and mushrooms if making Mushroom Pizza Pasta). Mix in the cooked pasta. Stir in cheese and parsley.

Let simmer for 1-2 hours or until the sauce is thick and hot.


8-10 servings (I was making enough to feed a crowd, half the ingredients for less servings)