Poor Man’s Spring Tortiglioni – 5-Ingredient – Slow Cooker. Weeknight Magic: Only 5 easy things! I start it before work, and my husband has bowls ready when I get home.
This super-easy pasta dish uses just 5 things in a slow cooker. Put it on in the morning, and dinner’s ready when you walk in. The house smells yummy, like a big warm hug from pasta and cheese.
Tasty Slow Cooker Pasta
Easy, cheesy pasta with veggies. Creamy sauce clings to fun ridged noodles. Melty cheese on top gets golden and bubbly. Perfect for busy days. Serves 6 hungry people.
Serve with a fresh salad of lettuce and radishes, or warm bread with butter. Try iced tea or milk on the side.
Ingredients
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12 oz box of ridged curly pasta tubes (like tortiglioni)
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24 oz jar of light tomato-basil sauce
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2 cups water
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1 cup frozen mixed spring veggies (peas, carrots, corn)
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2 cups shredded mozzarella cheese (split in half)
Poor Man’s Spring Tortiglioni – 5-Ingredient – Slow Cooker
Poor Man’s Spring Tortiglioni: Directions
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Spray or oil inside a 4-6 quart slow cooker so pasta won’t stick and cleaning is easy.
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Dump in the whole jar of tomato-basil sauce. Add 2 cups water. Mix until it’s like thin soup.
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Add dry pasta tubes. Stir so every piece gets wet with sauce. The ridges grab the sauce while cooking.
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Mix in frozen veggies. Break up big lumps and spread them around for color in every bite.
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Sprinkle 1 cup cheese on top. Push it down gently with a spoon so it melts inside.
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Put on lid. Cook on LOW 4-5 hours until pasta is soft but not soggy. Don’t peek for first 3 hours!
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20-30 minutes before eating, take off lid. Stir from edges to middle to unstick bits.
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Smooth the top. Add last 1 cup cheese all over. Put lid on a bit loose so steam escapes.
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Switch to HIGH for 20-30 minutes until cheese bubbles and turns golden. For extra crisp, broil 2-4 minutes (watch close!).
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Turn off heat. Let sit 5-10 minutes with lid off. Sauce gets thick and sticks to pasta.
Scoop into bowls hot. Get the gooey bottom and crispy top!