Crockpot Pasta is one of those recipes that makes me feel like I’ve got it all together. The slow cooker makes the recipe prep easy-breezy, and its traditional Italian flavors rival pasta dishes I’ve ordered at restaurants.
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This recipe was inspired by classic Italian baked pasta dishes such as baked penne and baked ziti.
They’re generally served casserole-style and best known for their copious quantities of Bolognese sauce, cheese, more sauce, and more cheese.
This Crockpot Pasta Recipe is Healthy and Easy
I love to take these classic Italian dishes and give them a wholesome makeover, as I did with this Crock Pot Chicken Marsala and Turkey Bolognese.
- This crock pot pasta recipe is lightened-up and better for you, but it keeps all the cheesy satisfaction. (If you love classic recipes with healthy swaps, you’ll love this Eggplant Lasagna and Zucchini Lasagna too.)
- Instead of the red meat usually chosen for baked pastas, I used a vegetarian base of sautéed mushrooms, bell peppers, and spinach. They sneak in servings of veggies, provide layers of flavor and texture, and make this pasta plenty satisfying, sans meat.
- Best of all, this slow cooker pasta recipe is simple to make, and it yields a large enough batch to feed a whole family Italian food–loving wolves. Kids love it too, so if you want crock pot pasta for a crowd, this is the recipe for you (as is Crockpot Lasagna).
How to Make Slow Cooker Pasta
This vegetarian Italian slow cooker pasta is a cinch!
Only a few minutes of chopping, sautéing, and layering, then you can set the timer on the slow cooker and go about your day.
The Ingredients
- Whole Wheat Pasta. One of the easiest ways to instantly make a pasta recipe healthier is to use a whole grain option instead of white. Whole grains are higher in fiber, protein, and nutrients. You won’t notice the difference. I used penne for this recipe, but you could use any kind you like. I just wouldn’t recommend a long noodle like spaghetti.
- Cheese. This recipe uses the trifecta of ricotta, mozzarella, and Parmesan cheese (I used part-skim ricotta and mozzarella to keep it light). While the pasta cooks, the cheeses turn into a tantalizing triumph of melty, gooey, and creamy.
- Veggies. The key to a nutrient-dense and flavorful pasta. This recipe uses a delightful combination of mushrooms, red onion, red pepper, and spinach. While I love this crock pot pasta with spinach, I know spinach can be a controversial subject in some households, so it can be omitted if needed.
- Pasta Sauce. I used store-bought tomato pasta sauce for an easy shortcut. Pick one with minimal added sugars and a stand-out flavor. Roasted garlic is one of my go-tos.
The Directions
- Sauté vegetables. Add spinach and garlic.
- Combine ricotta, egg, salt, and pepper. Stir in mozzarella and Parmesan.
- Grease slow cooker. Spread a thin layer of sauce, then top with half of your uncooked pasta. Pour in more sauce, top with half of the ricotta mixture, then add half the vegetables.
- Repeat these layers. Pour over sauce. Cover and cook.
- Melt mozzarella cheese on top. Serve warm with fresh herbs. ENJOY!
Storage Tips
- To Store. Store cooked leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze. Place cooked crockpot pasta in an airtight freezer-safe container in the freezer for up to 3 months.
- To Reheat. Let thaw overnight in the refrigerator. Reheat servings gently in the microwave, splashed with a bit of chicken or vegetable broth, water, or extra sauce to keep it from drying out. You could also try reheating it in a casserole dish, covered, in a 350 degree F oven until warmed through.
Meal Prep Tip
I love making this recipe in advance, freezing it, and enjoying the leftovers as I need a quick, tasty lunch or dinner. It reheats like a dream!
What to Serve With Crockpot Pasta
While this crock pot pasta makes a wonderful meal all on its own, here are a few ideas of what to serve with it.
- Salad. Add some more fresh, leafy greens to your table by serving this recipe with Arugula Salad or Shaved Brussels Sprouts Salad.
- Bread. This deliciously cheesy recipe begs to be sopped up with some Rosemary Olive Oil Bread or Crock Pot Bread.
- Chicken. If you’d like protein on the side, try serving the pasta with simply Grilled Chicken Breast, Grilled Chicken Tenders, or Baked Chicken Breast.
- Roasted Vegetables. Toss a pan in the oven towards the end of the pasta’s cooking time. Classic Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic, Roasted Zucchini, and Roasted Potatoes and Carrots are all lovely choices.
- Meatballs. Compliment the pasta with Italians’ favorite protein! Try beef Crockpot Meatballs or Baked Turkey Meatballs.
Recommended Tools to Make Slow Cooker Pasta
- Programmable Slow Cooker. This slow cooker switches to “keep warm” once the cooking time ends, so food is less likely to overcook.
- Sturdy non-slip cutting board. The best cutting board I’ve ever owned.
- Cheese grater. I like either a box grater like this or a microplane grater.
I know you’re going to love the ease and cheesy flavors of this delicious crock pot pasta!
Frequently Asked Questions
Yes! One of the beauties of this recipe is that even the pasta noodles cook in the slow cooker. They are added to the slow cooker dry along with the rest of the ingredients, and cook in the tomato sauce liquid.
To keep pasta from becoming mushy in the crock pot, be sure to check for doneness periodically and serve once they are tender. It takes slow cooker pasta 3 to 4 hours on low or 1 to 2 hours on high. Check pasta doneness sooner than later, especially as some slow cookers are more powerful than others.
I would not recommend putting the veggies in raw, because when they’re sautéed first rather than added raw they release some liquid, which helps keep the pasta from getting too soggy in the slow cooker. Also, raw veggies may still be crunchy when the pasta is finished cooking.
Slow Cooker Pasta
Video
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 16 ounces sliced cremini baby bella mushrooms
- 1 small red onion or yellow onion, diced
- 1 red bell pepper cored and diced
- 5 cups lightly packed fresh baby spinach about 4 ounces
- 2 cloves garlic minced
- 15 ounces part-skim ricotta cheese (1 container)
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups shredded part-skim shredded mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese about 1 1/4 ounces
- 2 jars good-quality red pasta sauce (24-ounce jars) divided
- 16 ounces 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
Instructions
- 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.
- In a medium bowl, combine the ricotta, egg, salt, and pepper, until combined. Stir in 1/2 cup mozzarella and Parmesan.
- 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.
- 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 overcook. 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.
- 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.
Notes
- I have only tested this recipe with whole wheat pasta noodles. If you use white, please note that the cooking time may vary. I would suggest checking the pasta early, as white noodles can cook more quickly than whole wheat ones.
- TO STORE: Store cooked leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO FREEZE: Place cooked crockpot pasta in an airtight, freezer-safe container in the freezer for up to 3 months.
- TO REHEAT: Let thaw overnight in the refrigerator. Reheat servings gently in the microwave, splashed with a bit of chicken or vegetable broth, water, or extra sauce to keep it from drying out. You could also try reheating it in a casserole dish, covered, in a 350 degree F oven until warmed through.
Nutrition
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I’m truly sorry for any inconvenience the ads caused you, Carol. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
Thanks so much for reporting back, K.D.! I’m so glad to hear it turned out and that you enjoyed the recipe!