Slow Cooker Pasta
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 servings
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Calories
546 kcal
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Course
Main Course
Slow Cooker Pasta
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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
- 2 teaspoons extra-virgin olive oil
- 16 ounces cremini mushrooms sliced, baby bella
- 1 red onion or yellow onion, diced, small
- 1 red bell pepper cored and diced
- 5 cups baby spinach about 4 ounces, lightly packed, fresh
- 2 cloves garlic minced
- 15 ounces ricotta cheese 1 container, part-skim
- 1 egg large
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 ½ cups mozzarella cheese divided, part-skim, shredded
- ½ cup Parmesan Cheese about 1 1/4 ounces, freshly grated
- 2 jars pasta sauce 24-ounce jars) divided, good quality, red
- 16 ounces whole wheat ziti pasta or penne noodles, or swap a similar short, hollow noodle-see notes if not using whole wheat, uncooked
- basil or parsley, optional for serving, chopped, fresh
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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