Using your slow cooker to make a pasta dinner sounds fantastic, doesn't it? In theory, you can throw everything into the pot in the morning, and when you get back home at night, you'll have your favorite pasta dinner ready for you.
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Unfortunately, if you do that, you are pretty much guaranteed to come home to a slow cooker full of mush. Timing is critical when making pasta. Some pasta shapes will survive being in the slow cooker for hours. Others you need to add in the final stages of cooking. Sometimes you even have to cook them separately and add them to the pot.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
This roundup will give you 15 recipes for your favorite pasta dinners and tips on how to make sure they don't turn to mush.
“A slow cooker isn’t lazy cooking. It’s just cooking that knows when to wait.”
1) Slow Cooker Baked Ziti with Rigatoni
I love making baked ziti, but when making it in the slow cooker, I like to use a larger pasta shape like rigatoni. The ridges help trap the sauce, and the pasta will hold its shape throughout cooking.
The most important part here is you can't just chuck in the pasta with the sauce in the morning. Build your sauce first, and then you can add the pasta at the end. Pasta can be overcooked so quickly, and every slow cooker is different, so keep an eye on it.
When it's ready, all you need to do is add melted mozzarella, and you've got a delicious dinner.
Ingredients
Method
- Near serving, boil rigatoni separately according to package directions until just al dente. Reserve 1/2 cup water; drain.
- Fold pasta and ricotta into sauce; add a little reserved water if needed. Sprinkle with mozzarella and Parmesan; cover on high 10–15 minutes until cheese melts and mixture reaches 165°F. Serve promptly.
Notes
2) Slow Cooker Lasagna with Oven-Ready Noodles
Making lasagna in your slow cooker is actually great for weeknights if you use oven-ready noodles. They are great because they absorb moisture directly from the sauce, and you don't need to boil them first.
Don't make the mistake of using too many noodles. Try not to overstuff and get your layers nice and even. Cook it on a low heat and don't forget the resting period. It needs to rest for a short time to let the layers set. If you try skipping this step, the layers won't firm up, and you won't be able to cut a clean slice.
Ingredients
Method
- Brown beef and onion in a skillet 8–10 minutes, breaking up meat, until beef reaches 160°F. Drain fat; stir in marinara and water. Mix ricotta, 1 cup mozzarella, Parmesan and Italian seasoning in a bowl.
- Oil a 6-quart oval slow cooker. Spread one quarter of meat sauce on bottom. Add one third of noodles, broken to fit a single layer with minimal overlap, half the ricotta mixture and another quarter sauce.
- Repeat with one third noodles, remaining ricotta and one quarter sauce. Finish with remaining noodles and sauce, covering all exposed pasta.
- Cover; cook on low 3–4 hours, until noodles are tender when pierced and center reaches 165°F. Add remaining mozzarella during the last 15 minutes. Turn off; rest uncovered 20 minutes before scooping into 6 portions.
Notes
3) Slow Cooker Chicken Alfredo with Penne
Penne is one of those great pasta shapes for making chicken Alfredo. The ridges are great for trapping the creamy sauce.
When making it in the slow cooker, though, the most important thing is the order of cooking:
1. Add the chicken and broth.
2. Add the creamy sauce towards the end.
3. Boil the penne separately until just al dente, then fold it in immediately before serving.
It can be tricky cooking with cream sauces in the slow cooker, as they get thicker as they cook. If your sauce gets too thick, just use some extra broth to thin it out.
All you need to do now is add the vegetable. You have a vegetable on the side, and you have a complete meal.
One of my favorite creamy pastas is carbonara, but I'm not sure I would trust a slow cooker to make that.
Ingredients
Method
- Put chicken, broth, garlic powder and pepper in a 4-quart slow cooker. Cover; cook on low 3–4 hours, checking at 3 hours, until every piece reaches 165°F.
- Transfer chicken to a board; shred. Pour cooking liquid into a measuring cup. Return chicken to cooker with Alfredo sauce and 1/4 cup cooking liquid. Cover on high 15–20 minutes until hot throughout.
- Meanwhile, boil penne separately according to package directions; drain. Fold into chicken with Parmesan. Add reserved cooking liquid by the tablespoon if needed; serve immediately.
Notes
4) Slow Cooker Sausage and Spinach Tortellini
When making this slow cooker sausage and spinach tortellini, ensure you allow an extra 10 minutes for browning the sausage. This is an essential step. You need to brown the meat to build that deep savory flavor. Plus, doing this helps you get rid of all the excess fat so that your broth doesn't end up greasy.
You can use refrigerated tortellini, but remember it cooks super quickly, so follow the package timing. If you add your pasta too early, you will end up with a mushy texture, which is not good.
Keep the spinach until the very end, as this will wilt and cook super quickly. If you add it in too early, it will turn slimy. I like to sometimes finish this with some cream or even Parmesan to make it a little bit richer.
Ingredients
Method
- Brown sausage in a skillet 8–10 minutes, breaking it up, until it reaches 160°F. Drain; transfer to a 5-quart slow cooker.
- Add tomatoes, broth, garlic and Italian seasoning. Cover; cook on low 3 hours until hot and bubbling.
- Boil tortellini separately according to package directions; drain. Stir spinach into hot sauce until wilted, about 3 minutes; fold in tortellini. Sprinkle with Parmesan; serve immediately.
Notes
5) Slow Cooker Beef and Tomato Rotini
I love a good one-pot beef and tomato pasta recipe, and this slow cooker beef and tomato rotini is just what you need. Just remember that you have to brown the meat to get rid of any excess fat and stop the pasta dish from turning greasy. Simmering the meat with crushed tomatoes and broth gives a savory and rich sauce.
The trick with this one is to cook the pasta separately so that you don't ruin the texture and you can stir it in at the end. If the sauce gets too thick, thin it out with some extra broth. Give everybody some grated Parmesan at the end to add. It's a great finishing touch and lets everybody customize their own plate.
Ingredients
Method
- Brown beef and onion in a skillet over medium-high heat 8–10 minutes, until beef reaches 160°F. Drain; transfer to a 4-quart slow cooker.
- Add tomatoes, tomato sauce, broth, garlic, Italian seasoning and salt. Cover; cook on low 4 hours.
- Boil rotini separately according to package directions until al dente. Reserve 1/2 cup cooking water; drain. Fold pasta into hot meat sauce; loosen with a little reserved water if needed. Serve with Parmesan.
Notes
6) Slow Cooker Macaroni and Cheese with Elbow Pasta
Mac and cheese is a classic, and to make a slow cooker version work, you need to cook the pasta separately. You can then add it at the end, and this will keep the pasta's texture. Using a base of milk, cheddar cheese, and evaporated milk gives you a great shortcut for a rich sauce.
Don't forget you will need to stir the cheese sauce to stop it from lumping. You can do this occasionally. The fully combined dish only needs to be in the slow cooker for the final 15 to 20 minutes. It's the only way to make sure that the texture of the pasta holds up.
Pasta absorbs liquid as it sits, not just while it’s actively boiling. That’s the whole reason “cook separately, add at the end” shows up over and over in this list. It isn’t a trick so much as basic starch science, and once you understand it, you can adapt almost any pasta recipe for the slow cooker with confidence.
Ingredients
Method
- Combine evaporated milk, whole milk, cheddar, American cheese, butter, mustard and pepper in a 3- or 4-quart slow cooker. Cover; heat on low 45–60 minutes, stirring every 15 minutes, until smooth; do not boil.
- Boil macaroni separately for 1 minute less than the package's al dente timing. Reserve 1/2 cup cooking water; drain.
- Stir macaroni into sauce; cover on low 10–15 minutes, just until pasta is tender and dish reaches 165°F. Add reserved water by the tablespoon if needed. Serve promptly; extended holding softens pasta.
Notes
7) Slow Cooker Chicken Parmesan Pasta with Cavatappi
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Being able to get that classic chicken parm flavor without having to stand at your stove frying is a huge victory. The pasta shape is important here, and cavatappi is perfect for the slow cooker. It helps to hold onto the sauce and doesn't turn to mush.
Cook the chicken until it is tender, boil the cavatappi separately until just al dente, then fold it in at the end. Don't forget to check the pasta and stop cooking when it still has some bite. Success with this dish all comes down to timing. To get that classic finish, throw some melted mozzarella and Parmesan over the pasta at the end.
Ingredients
Method
- Place chicken, marinara, broth and Italian seasoning in a 4-quart slow cooker. Cover; cook on low 4 hours, until chicken reaches 165°F and shreds easily.
- Shred chicken; return to sauce. Boil cavatappi separately according to package directions until just al dente; drain and fold into sauce.
- Top with mozzarella and Parmesan; cover on high 10–15 minutes until cheese melts. Serve immediately.
Notes
8) Slow Cooker Italian Wedding Soup with Ditalini
Making Italian wedding soup in a slow cooker can be a little tricky. The meatballs and broth can handle being cooked all day, but the ditalini pasta can't. Small pasta tends to keep absorbing liquid even after it looks done. Boil the ditalini separately and add it to each bowl just before ladling in the soup.
Also, when you add your greens, add them in the final few minutes. This will help stop them from losing their color and becoming dull and unappetizing. As soon as the pasta is ready, serve the soup. It is best eaten this way because the pasta is so small that it can turn to mush very easily.
Ingredients
Method
- Combine meatballs, broth, carrots, celery, onion and Italian seasoning in a 6-quart slow cooker. Cover; cook on low 4 hours until vegetables are tender and meatballs reach 165°F.
- Boil ditalini separately according to package directions; drain.
- Stir spinach into soup; cover 3–5 minutes until wilted. Divide pasta among bowls; ladle soup over it and sprinkle with Parmesan.
Notes
9) Slow Cooker Stuffed Pepper Soup with Small Shells
This deconstructed stuffed pepper soup gives you all the flavors of ground beef, peppers, and tomatoes without the need to stuff anything. You need to keep an eye on the texture.
The small shells need to be cooked for less time than the meat and the vegetables. If they are in the broth for too long, the pasta will swell and fall apart. You can avoid this easily by adding your shells at the very end to stop them from turning to mush.
This soup is actually really flexible, and you can cook the pasta ahead of time and add it to each serving.
Ingredients
Method
- Brown beef and onion in a skillet over medium-high heat 8–10 minutes, breaking up meat, until beef reaches 160°F. Drain fat.
- Transfer to a 6-quart slow cooker with peppers, tomatoes, tomato sauce, broth, seasoning and salt. Cover; cook on low 4 hours, until peppers are tender.
- Boil shells separately according to package directions; drain. Divide among bowls; ladle hot soup over them.
Notes
10) Slow Cooker Creamy Pesto Chicken with Gemelli
Pesto sauces can be really difficult to work with, as they can separate if they are heated over a long period of time. To make this creamy pesto chicken work in the slow cooker, cook the chicken in the broth first, then add the cream near the end and fold in the pesto off the heat. This will stop the sauce from splitting.
Gemelli pasta here is good, as its twisted shape helps to trap the sauce. The best way to prevent it from turning mushy is to cook it separately and fold it in just before serving so that it stays firm and has some bite. All you need to finish is a good serving of grated Parmesan.
Ingredients
Method
- Place chicken, broth, garlic and pepper in a 4-quart slow cooker. Cover; cook on low 4 hours until chicken reaches 165°F and is tender.
- Shred chicken; return to cooking juices. Stir in cream; cover on high 10–15 minutes until hot but not boiling.
- Meanwhile, boil gemelli separately according to package directions; reserve 1/2 cup cooking water and drain. Turn cooker off; fold in pasta, pesto and Parmesan. Loosen with a little cooking water if needed; serve promptly.
Notes
11) Slow Cooker Turkey Meatball Orzo
This slow cooker turkey meatball orzo is great for when you need a weeknight meal done quickly. You do need to set aside some time to brown the meatballs first. This is essential for getting as much flavor into the dish as possible.
Once that's done, they can simmer in the broth and tomato sauce, and then you add the orzo towards the end. Orzo cooks very quickly, so the timing of when you add it is really important. Adding your spinach at the end so that it just gently wilts and retains its color is important too. Add some grated Parmesan and a side salad, and you have a great dinner.
Orzo means “barley” in Italian, even though it’s actually made from wheat and just shaped to look like a fat grain of rice. It’s one of the few pasta shapes small enough to eat with a spoon without anyone complaining, which in a house full of boys counts for something.
Ingredients
Method
- Gently mix turkey, egg, breadcrumbs, 1/4 cup Parmesan, garlic powder and salt. Form 20 small meatballs. Heat oil in a skillet; brown meatballs 5–7 minutes, turning carefully; they need not cook through yet.
- Immediately transfer to a 4-quart slow cooker with marinara and broth. Cover; cook on low 3–4 hours until centers reach 165°F.
- Boil orzo separately according to package directions; drain. Stir spinach into sauce until wilted; gently fold in orzo. Serve with remaining 2 tablespoons Parmesan.
Notes
12) Slow Cooker Cajun Chicken Pasta with Farfalle
I love spicy food, but cooking something spicy for people who have different heat tolerances can get tricky, and you need a strategy. This slow cooker Cajun chicken pasta starts off using a mild level of heat, and then people can customize the dish to their own spice level at the table.
I like to use farfalle pasta. It really does hold onto a creamy sauce well. Boil the farfalle separately until just al dente, then fold it into the finished chicken and sauce just before serving. Keep checking it regularly, but remember to put the lid down so you don't lose heat. This one looks really impressive.
Ingredients
Method
- Put chicken, pepper, onion, broth, Cajun seasoning and salt in a 4-quart slow cooker. Cover; cook on low 4 hours until chicken reaches 165°F and is tender.
- Slice or shred chicken; return to cooker. Stir in cream; heat covered on high 10–15 minutes until hot; avoid a hard boil.
- Boil farfalle separately according to package directions; drain. Turn cooker off; fold in pasta and Parmesan and serve promptly.
Notes
13) Slow Cooker Tuscan White Bean Soup with Ditalini
I'm a huge lover of bean soups. They are great for the slow cooker because they simmer slowly and help develop lots of flavor. They also help to fill you up and keep you satisfied.
This Tuscan white bean soup, with broth, tomatoes, garlic, and herbs, simmers together all day. The ditalini is a small pasta shape and cooks really quickly, so don't forget to add it at the end so it keeps its texture. The timing for adding the pasta is everything.
Don't be afraid to check it and pull the dish when the pasta is still firm, as it will continue to cook. The spinach will wilt very quickly, so add it in the last few minutes.
Ingredients
Method
- Combine beans, tomatoes, broth, carrots, celery, onion, garlic and Italian seasoning in a 6-quart slow cooker. Cover; cook on low 4 hours, until vegetables are tender.
- Boil ditalini separately according to package directions; drain. Stir spinach into soup; cook covered 3–5 minutes until wilted.
- Add lemon juice and salt. Divide pasta among bowls; ladle soup over it. Store leftover pasta separately from soup.
Notes
14) Slow Cooker Beef Stroganoff with Egg Noodles
Remember when using your slow cooker that they all run at different temperatures. When making this slow cooker beef stroganoff with egg noodles, you need the beef and sauce to cook first. The noodles can only be added at the end so that they stay tender.
Remember that the egg noodles easily absorb liquid if you cook them for too long. I like to use wide noodles as they will stand up to the heavy sauce. Add the sour cream at the end so that you avoid any curdling.
Ingredients
Method
- Brown beef in oil in a skillet over medium-high heat in two batches, about 8 minutes total. Transfer to a 5-quart slow cooker with mushrooms, onion, broth, Worcestershire, mustard, salt and pepper.
- Cover; cook on low 7–8 hours until beef is fork-tender. Mix cornstarch and cold water; stir into sauce. Cook on high 15–20 minutes until thickened.
- Boil noodles separately according to package directions; drain. Turn cooker off. Mix a few spoonfuls of sauce into sour cream, then fold into cooker; do not boil afterward.
- Serve beef and sauce over noodles.
Notes
15) Slow Cooker Marinara and Meatball Rigatoni
When making this slow cooker marinara and meatball rigatoni, you really have to add your ingredients in the right order. Your meatballs need to simmer in the slow cooker until they are completely cooked through.
The best way to ensure that your noodles don't turn to mush is to cook them separately. Sometimes throwing all your ingredients together just won't work. Fold the noodles in at the end, and they can still keep their texture and absorb flavor. Keep a little of the pasta water back in case you need to loosen the sauce.
Finish off with some Parmesan and freshly cracked black pepper for a practical weeknight pasta dish.
Ingredients
Method
- Mix breadcrumbs and milk; gently mix in beef, egg, 1/4 cup Parmesan, garlic powder and salt. Form 20 meatballs; brown in oil in a skillet 5–7 minutes, turning carefully.
- Immediately transfer to a 5-quart slow cooker with marinara and water. Cover; cook on low 3–4 hours, until meatball centers reach 160°F.
- Boil rigatoni separately according to package directions; reserve 1/2 cup cooking water before draining. Gently fold pasta into sauce; loosen with a little cooking water if needed. Serve with pepper and remaining Parmesan.
