This ground pork casserole is the kind of dinner that makes your whole house smell amazing. You brown the pork, throw everything into the slow cooker, and come back to a bubbling, saucy, totally comforting meal. No fuss, no babysitting the stove.
It's packed with bell peppers, tomatoes, garlic, and pasta, all soaking up the most flavorful broth while the crockpot does its thing. The whole family will dig into it, and the leftovers are honestly even better the next day.
If you love pasta recipes make sure to check out this Cheesy Italian Ground Beef Goulash and Spicy Sausage Pasta
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Quick Answer
A ground pork casserole is a hearty one-pot meal made with seasoned ground pork, vegetables, tomatoes, and pasta all cooked together until tender and saucy.
- Brown the ground pork with bell pepper, onion, and garlic
- Add everything to the slow cooker with broth, tomatoes, and spices
- Cook on low for 4 to 6 hours
- Stir in uncooked pasta for the last 30 minutes
- Serve with Parmesan on top
Ingredients for Ground Pork Casserole
Ground pork: The star of the show! Use regular ground pork or ground pork sausage for extra flavor. Ground beef, turkey, or chicken all work great too if that's what you have on hand.
Bell pepper: Adds a little sweetness and color. Any color works, but red or orange bell peppers are a bit milder and sweeter than green.
Yellow onion: Chopped and cooked down with the pork for a savory base. White onion works just as well.
Garlic cloves: Fresh minced garlic makes a big difference here. In a pinch, you can use the garlic powder already in the recipe, but fresh is better.
Oregano: Brings that cozy, Italian-inspired flavor. Italian seasoning works as a substitute if you don't have oregano on hand.
Onion powder + garlic powder: These layer on extra flavor alongside the fresh aromatics. Don't skip them!
Salt and black pepper: Season to taste. I always recommend adding a little at the end too after the pasta has soaked everything up.
Tomato paste: Adds richness and depth to the sauce. Just one tablespoon makes a big difference.
Diced tomatoes: Use a full can with the juices. Crushed tomatoes work too if you prefer a smoother texture.
Chicken broth: Keeps everything moist and adds flavor as it cooks. Vegetable broth or beef broth are easy swaps.
Pinch of sugar: Balances the acidity of the tomatoes. Just a little goes a long way!
Uncooked shell pasta: Shells are perfect here because they trap the sauce inside. Penne, rotini, or rigatoni also work great.
See recipe card for exact quantities.
How to make the Ground Pork Slow Cooker Casserole; Step by step
In a large skillet set over medium-high heat, cook the ground of ground pork sausage sausage filling until it browns (10-12 minutes), using a wooden spoon to break it into pieces.
Throw in the diced bell pepper, chopped onion, and minced garlic. Cook until the veggies are tender.
Transfer the ground pork mixture into your crock pot and add the rest of the ingredients accept the pasta.
Pop the lid on your slow cooker and set it to cook on low for about 4-6 hours.
30 minutes before the end of the cooking time, add the uncooked pasta to the slow cooker. Stir and cover. Continue cooking for 30 minutes.
Serve it up in deep bowls. Sprinkle some grated Parmesan cheese on top for an extra layer of comfort if desired.
Tips
- While the recipe calls for uncooked pasta to be added to the slow cooker, certain pasta shapes work better than others. Consider using shapes that can hold onto the sauce, like penne, rigatoni, or farfalle.
- If you find that the casserole is looking a bit dry during the cooking process, feel free to add a splash of extra chicken broth to maintain the desired consistency.
- Keep an eye on the pasta's cooking time. You want it to be tender but not overly soft.
- In the unlikely event that there are leftovers (trust me, it's hard to resist seconds), the best part is this casserole tastes even better the next day!
Variations
Tex-Mex Twist:
Add a can of drained and rinsed black beans, a can of corn kernels (or frozen corn), and a sprinkle of chili powder and cumin for a southwestern flair. Top with shredded cheddar cheese and chopped fresh cilantro before serving.
Creamy Comfort:
Stir in a cup of heavy cream or sour cream during the last hour of cooking for a luscious, creamy texture. You can also sprinkle in some grated Parmesan cheese for an extra layer of richness in this comforting recipe.
Substitutions
1. Ground Pork: Lean ground beef, ground turkey, ground chicken, or sausage.
Note: A different ground meat will bring a unique flavor to the dish.
2. Chicken Broth: Vegetable broth, beef broth, or water with bouillon cubes.
Note: Choose a broth that complements your chosen protein and desired flavor profile.
4. Tomato Paste: Tomato sauce or crushed tomatoes.
Note: Tomato sauce will add more liquid, so you might need to adjust the overall liquid content in the recipe.
5. Diced Tomatoes: Crushed tomatoes or tomato soup
Note: Adjust the texture by using crushed tomatoes for a smoother consistency or tomato sauce for a saucier result.
6. Onion Powder and Garlic Powder: Fresh minced onion and garlic.
Note: Use about 1 teaspoon of minced onion per teaspoon of onion powder, and 1-2 minced garlic cloves per teaspoon of garlic powder.
7. Oregano: Italian seasoning, thyme, basil, or rosemary.
Note: Adjust the quantity based on the flavor intensity of the substitute.
Best way to store the casserole
Refrigeration:
Allow the casserole to cool down slightly before transferring leftovers to an airtight container.
Store the container in the refrigerator within 2 hours of cooking.
Leftovers can typically be refrigerated for up to 3-4 days.
Freezing:
If you have more leftovers than you can consume within a few days, freezing is a great option.
Divide the pork casserole recipe into meal-sized portions and let them cool completely.
Place each portion in an airtight freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
Label the containers with the date so you can keep track of freshness.
Frozen casserole can be stored for up to 2-3 months.
FAQ's
Can I make this ground pork casserole without a slow cooker?
Yes! Brown the pork and veggies in a large pot or Dutch oven, then add the remaining ingredients and simmer on the stovetop over low heat until the pasta is cooked through. It takes about 30 to 40 minutes total.
How do I keep the pasta from getting mushy?
Add the uncooked pasta only in the last 30 minutes of cooking time. Check it around the 20-minute mark since slow cookers can vary. You want it tender but not falling apart.
Can I use a different ground meat?
Absolutely. Ground beef, ground turkey, or ground chicken all work great here. Each one brings a slightly different flavor but the recipe works the same way.
Crockpot Ground Pork Casserole
Equipment
- slow cooker
Ingredients
- 450 gr ground pork
- 1 bell pepper diced
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 1 tablespoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ยฝ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 can (19oz) diced tomatoes
- 2 cups chicken broth
- pinch of sugar
- 12 oz uncooked shell pasta
Instructions
- In a large skillet set over medium-high heat, cook the ground pork or the sausage filling until it browns (10-12 minutes), using a wooden spoon to break it into pieces.
- Throw in the diced bell pepper, chopped onion, and minced garlic. Cook until the veggies are tender.
- Transfer the ground pork mixture into your crock pot and add the rest of the ingredients accept the pasta.
- Pop the lid on your slow cooker and set it to cook on low for about 4-6 hours.
- 30 minutes before the end of the cooking time, add the uncooked pasta to the slow cooker. Stir and cover. Continue cooking for 30 minutes.
- Serve it up in deep bowls. Sprinkle some grated Parmesan cheese on top for an extra layer of comfort if desired.
Notes
- Ground pork: Ground beef, turkey, or chicken all work as substitutes. Pork sausage adds extra flavor if you want a bolder taste.
- Bell pepper: Any color works! Red and orange are a bit sweeter, green is more savory.
- Pasta shape: Shells are great because they trap the sauce. Penne, rotini, or rigatoni work just as well.
- Pasta tip: Add the uncooked pasta only in the last 30 minutes. Check around the 20-minute mark so it stays tender and doesn't get mushy.
- Too thick? Add a splash of extra chicken broth if the casserole looks dry during cooking.
- Broth swap: Vegetable broth or beef broth both work if that's what you have.
- Make-ahead tip: Brown the pork and chop the veggies the night before. Store in the fridge and just dump everything into the slow cooker in the morning.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Leftovers taste even better the next day! Freeze for up to 3 months.
Shirley says
Hi, in your instruction it reads cook the sausage and break into pieces. What I donโt understand there is no sausage mentioned in the ingredients. Is it possible that there is a mistake & it should read pork instead of sausage? Hope to hear from you soon.
Sophie Viau says
Hi Shirley, Thank you so much for your message! The recipe is written so you can use either regular ground pork or the filling from pork sausage. Both work the same way in this dish. Iโve adjusted the wording in the instructions to make that clearer. Thanks again!