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Cheesy Crock Pot Pasta Bake: This easy pasta bake needs just four things and almost no work. Tender noodles soak up rich red sauce while gooey cheese melts through every layer. Pop it in the slow cooker, walk away, and come back to a warm, bubbly dinner that makes the whole family smile.
This slow cooker pasta bake uses only four ingredients, and it was a lucky accident. I made it for a winter party using pasta from my pantry, a jar of sauce, and lots of cheese. It turned out so warm and gooey that now it’s the only dish people let me bring!
Mostaccioli is a tube-shaped pasta that looks like penne. In Italian-American homes, cooks often use it in baked dishes. It holds sauce really well and stays strong during slow cooking. The slow cooker works like a gentle oven. You get soft noodles and a golden, stretchy cheese top without much effort.
Serve this pasta right from the slow cooker at the table. A big green salad with a tangy dressing is a great match because it cuts through the rich cheese. Warm garlic bread or a crusty loaf is perfect for mopping up extra sauce and melted cheese.
Want more on the table? Add roasted broccoli, Brussels sprouts, or carrots. You could also set out a little plate of olives and marinated peppers. For drinks, a light red wine like Chianti or Zinfandel works well. Sparkling water with a squeeze of lemon is nice too.
Cheesy Crock Pot Pasta Bake
Servings: 8–10
Ingredients
- 1 pound dry mostaccioli pasta (do not cook it first)
- 48 ounces (about 6 cups) jarred marinara or spaghetti sauce
- 3 cups shredded mozzarella cheese, split into two parts
- 1 cup grated Parmesan cheese, split into two parts
Directions
- Spray the inside of a large oval slow cooker (5 to 7 quarts) with cooking spray, or rub on a thin layer of oil. This keeps the food from sticking and makes cleanup easier.
- Pour the dry pasta and the jar sauce into a big bowl. Stir well until every piece of pasta is covered in sauce. This helps the pasta cook evenly.
- Grab a second bowl. Mix 2 cups of the mozzarella with 1/2 cup of the Parmesan. This is the cheesy mix for the middle layers.
- Spoon about one-third of the saucy pasta into the bottom of the slow cooker. Spread it out flat. Then sprinkle half of the cheese mix on top.
- Add another third of the saucy pasta over the cheese. Sprinkle on the rest of the cheese mix. Top with the last third of the pasta and gently pat it flat with the back of a spoon.
- In a small bowl, stir together the last 1 cup of mozzarella and the last 1/2 cup of Parmesan. Sprinkle it all over the top like a thick, cheesy blanket. It will turn golden and bubbly.
- Put the lid on. Cook on LOW for 2 1/2 to 3 1/2 hours, until the pasta is soft but not mushy. Try not to peek during the first 2 hours. Lifting the lid lets heat escape and slows the cooking.
- After about 2 1/2 hours, quickly lift the lid and taste a piece of pasta from the middle. If it feels a little hard, put the lid back on. Check again every 20 to 30 minutes. It’s ready when the pasta is just tender and the cheese is melted and bubbling at the edges.
- For a browner, crispier top, you can use this optional step. If your slow cooker insert is oven-safe, carefully lift it out and slide it under a hot broiler for 3 to 5 minutes. Watch it the whole time. Stop when the cheese is deep golden and starting to blister. Then set it on a heat-safe surface and let it rest for at least 10 minutes so it can firm up a bit.
- To serve, use a big spoon or spatula and scoop all the way down through the layers. That way, each plate gets plenty of melty cheese and sauce. The cheese should stretch as you lift it. The pasta should be saucy, but not soupy.
