Slow Cooker Creamy Ricotta Pasta with Marinara
A rich, comforting pasta dish made effortlessly in your slow cooker. The creamy ricotta melts beautifully into the marinara sauce, creating a silky, flavorful meal perfect for busy days.
Ingredients
- 12 oz pasta (penne, rigatoni, or ziti work best)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups water or broth
- Fresh basil or parsley (optional, for garnish)
Instructions
- Prepare the base
Lightly grease your slow cooker with olive oil. Add marinara sauce, water (or broth), garlic, Italian seasoning, salt, and pepper. Stir well. - Add the pasta
Pour in the uncooked pasta and mix so it’s fully coated with the sauce. - Slow cook
Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring once halfway through. The pasta should be tender and most liquid absorbed. - Make it creamy
Add ricotta cheese and mix gently until creamy and well combined. - Add cheese topping
Sprinkle mozzarella and Parmesan over the top. Cover again and cook for another 10–15 minutes until melted. - Serve
Garnish with fresh basil or parsley and serve warm.
Tips
- Add cooked ground beef or chicken for extra protein.
- For a spicy kick, add red pepper flakes
- Use whole milk ricotta for the creamiest texture
- Stir gently to avoid breaking the pasta
Serving Idea
Serve with garlic bread and a fresh green salad for a complete, cozy meal.