4-Ingredient Slow Cooker Italian Tomato Pasta
A hands-off, budget-friendly pasta that slow-cooks into a rich, comforting meal with almost no prep.
Ingredients (serves 4)
- 12 oz (340 g) dry pasta (penne, fusilli, or rigatoni)
- 24 oz (680 g) Italian tomato pasta sauce (jar)
- 2 cups (480 ml) water or vegetable broth
- 1 cup (100 g) shredded mozzarella cheese
Instructions
- Add to slow cooker: Pour in the dry pasta, tomato sauce, and water/broth. Stir well to coat the pasta.
- Cook: Cover and cook on LOW for 2–3 hours (or HIGH for 1–1½ hours), stirring once or twice if you can. Pasta should be tender and most liquid absorbed.
- Add cheese: Sprinkle mozzarella on top, cover, and cook 10–15 minutes more until melted.
- Serve: Stir gently and serve hot.
Tips
- If pasta looks dry before it’s tender, add a splash of hot water.
- Want extra flavor? Add ½ tsp dried oregano or a pinch of chili flakes (optional, not counted in the 4 ingredients).
- Finish with grated parmesan or fresh basil if you have it.