Slow Cooker Pasta

Name: Slow Cooker Pasta
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 16 ounces sliced cremini baby bella mushrooms; 1 small red onion; 1 red bell pepper; 5 cups lightly packed fresh baby spinach; 2 cloves garlic; 15 ounces part-skim ricotta cheese; 1 large egg; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 ½ cups shredded part-skim shredded mozzarella cheese; ½ cup freshly grated Parmesan cheese; 2 jars good-quality red pasta sauce; 16 ounces uncooked whole wheat ziti; chopped fresh basil

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
6 servings
Calories
546 kcal
Course
Main Course
Cuisine
Italian, American

Slow Cooker Pasta

Iris Warren

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This easy, healthy slow cooker pasta bake is cheesy, saucy, and packed with vegetables. Everything cooks in the crockpot, even the raw penne!

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Ingredients

Servings

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

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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 Information

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Serving 1(of 6) Calories 546kcal (27%) Carbohydrates 69g (23%) Protein 32g (64%) Fat 16g (25%) Saturated Fat 8g (40%) Cholesterol 75mg (25%) Potassium 848mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3485IU (70%) Vitamin C 34mg (38%) Calcium 570mg (57%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 546 kcal

% Daily Value*

Serving	1(of 6)
Calories	546kcal	27%
Carbohydrates	69g	23%
Protein	32g	64%
Fat	16g	25%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Potassium	848mg	18%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	3485IU	70%
Vitamin C	34mg	38%
Calcium	570mg	57%
Iron	3mg	17%