Pizza In A Pot

• 1 pound bulk Italian sausage
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) chili beans, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon quick-cooking tapioca
• 1 tablespoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon sugar
• Hot cooked pasta
• Shredded part-skim mozzarella cheese, optional

1. In a large skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the next 13 ingredients.
2. Cover and cook on low for 8-9 hours or until slightly thickened. Discard bay leaf. Stir before serving with pasta. Sprinkle with mozzarella cheese if desired.
3. Do not cook or add pasta. Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place sausage mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve with pasta and, if desired, mozzarella cheese.

italian sausage, tomatoes, chili beans, black beans, olives, onion, green pepper, garlic, parmesan cheese, tapioca, basil, bay leaf, salt, sugar, pasta, mozzarella cheese

Taken from www.tasteofhome.com/recipes/pizza-in-a-pot/ (may not work)