Go Back

Slow Cooker Pasta Casserole

A creamy and savory pasta dish layered with marinara and melty cheese, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta (rotini or penne)
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Vegetables
  • 1 each bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 2 cups spinach (optional)
Spices
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by lightly greasing the slow cooker with a non-stick spray.
  2. In a large mixing bowl, combine the pasta with the marinara sauce.
  3. Stir in the ricotta cheese, half of the mozzarella, and all the Parmesan cheese. Mix well until the pasta is coated.
  4. Gently fold in the chopped bell pepper, sliced mushrooms, and spinach (if using). Sprinkle in the Italian seasoning and season with salt and pepper.
Cooking
  1. Pour the pasta mixture into the slow cooker and spread it evenly.
  2. Top with the remaining mozzarella cheese.
  3. Cover and cook on low for about 4 hours, or until the pasta is tender and the cheese is bubbly.
Serving
  1. Once ready, carefully spoon the pasta casserole into bowls and enjoy hot.

Notes

Substitutions are allowed, feel free to swap the pasta for gluten-free options or use different veggies. Avoid lifting the lid during cooking to prevent heat loss. Store leftovers in an airtight container for 3-4 days or freeze for longer storage.