Crock Pot Pasta

Crock pot pasta

Crock pot pasta is the ultimate one pot meal. Cheesy and full of flavor. It is easily prepared in your slow cooker. I am all about baked pasta dishes this week! This adapted version of Italian classic baked penne is more healthy and less fatty, but still with that adorable cheesy taste!


  • 2teaspoons extra-virgin olive oil
  • 16ounces sliced cremini baby bella mushrooms
  • 1small red onion — or yellow onion, diced
  • 1red bell pepper — cored and diced
  • 5cups lightly packed fresh baby spinach — about 4 ounces
  • 2cloves garlic — minced
  • 15ounces part-skim ricotta cheese — (1 container)
  • 1large egg
  • 1/2teaspoon kosher salt
  • 1/2teaspoon black pepper
  • 1 1/2cups shredded part-skim shredded mozzarella cheese — divided
  • 1/2cup freshly grated Parmesan cheese — about 1 1/4 ounces
  • 2jars good-quality red pasta sauce — (24-ounce jars) divided
  • 16ounces uncooked whole wheat ziti — or penne noodles, or swap a similar short, hollow noodle—see notes if not using whole wheat
  • Chopped fresh basil— or parsley, optional for serving

Crock pot pasta


  1. Heat the olive oil in large nonstick skillet over medium-high heat. Once hot, add the mushrooms and onions, and sauté until they’re beginning to brown and soften, about 6 minutes. Add the bell pepper and cook for 3 minutes, then add the garlic. Add the spinach a few handfuls at a time, stirring and cooking until spinach wilts and the garlic smells fragrant, 1 to 2 additional minutes. Remove from the heat and set aside.
  2. In a medium bowl, combine the ricotta, egg, salt, and pepper, until combined. Stir in 1/2 cup mozzarella and Parmesan.
  3. Generously coat the inside of a 4-quart or larger slow cooker with cooking spray. Spread a thin layer of sauce on the bottom, then top with half of the pasta noodles. Pour 2 cups sauce over the top and spread it into an even layer with the back of a spoon or spatula. Dollop half of the ricotta mixture on top, then sprinkle with half of the sautéed vegetables.
  4. Repeat the layers: remaining noodles, 2 cups of sauce, remaining ricotta, and remaining vegetables. Pour the remaining sauce on top and spread evenly. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours. Check at the 3 (on low) or 1 (on high) hour mark to ensure the pasta does not over cook. To check for doneness, use a fork to pull a “test” noodle from the center of the slow cooker. Once it is tender, the pasta is done.
  5. Sprinkle the top with the remaining 1 cup mozzarella cheese. Cover, turn the heat to high, and cook until the cheese is melted, 5 to 10 minutes. Serve warm, topped with chopped fresh basil or parsley.
Read also  How To Make The Easiest One Pot Lasagna

Nutritional Info


Crock pot pasta nutri info


If you liked this recipe, you can try our:

Peach Crisp