Slow Cooker Pasta
This easy, healthy slow cooker pasta bake is cheesy, saucy, and packed with vegetables. Everything cooks in the crockpot, even the raw penne!
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Servings: 6 servings
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 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.
- 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
Serving: 1(of 6)Calories: 546kcalCarbohydrates: 69gProtein: 32gFat: 16gSaturated Fat: 8gCholesterol: 75mgPotassium: 848mgFiber: 4gSugar: 6gVitamin A: 3485IUVitamin C: 34mgCalcium: 570mgIron: 3mg
