The 11 Best Crockpot Pasta Recipes
1. Crockpot Spaghetti Bolognese
My crockpot is my go-to device for dinners that are both comforting and hearty. Take a spaghetti bolognese.
Tumble ground beef, tomatoes and onions into the crockpot, then add some dried Italian basil and oregano, and maybe a splash of red wine and a clove or two of garlic. The aroma diffusing around my home is heavenly.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1 lb spaghetti
Instructions
1. Cook the ground beef in a skillet over medium heat until brown, using the back of a wooden spoon to break it into small pieces as it cooks. Drain excess fat.
2. When the ground beef is half-cooked, add in the diced onion and minced garlic and cook until the onion’s translucent.
3. Transfer the beef mixture to your crockpot. Add in the crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, salt and pepper.
4. Put the lid on the crockpot and cook for 6-8 hours on low or 3-4 hours on high.
5. Cook the spaghetti in boiling salted water until al dente according to package directions. Drain, and set aside.
6. Stir into the Bolognese and serve over the cooked spaghetti.
2. Slow Cooker Mac and Cheese
I suppose this is my favorite comfort food – it is so easy to make and falls into the category of creamy, cheesy goodness! I like to add lots of sharp cheddar, some cream cheese and a little mustard powder, as well as evaporated milk to add to its smoothness.
A family hit every time.
Ingredients
- 2 cups uncooked elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 1 (12 oz) can evaporated milk
- 1/2 cup unsalted butter, melted
- 4 oz cream cheese, cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
1. Rinse the uncooked macaroni under cold water and drain thoroughly.
2. Heat the inside of the slow cooker with some cooking oil spray or oil.
3. Throw in some macaroni, cheddar jack cheese, whole milk, evaporated milk, butter, and cubed cream cheese.
4. Sprinkle with salt, black pepper, paprika and garlic powder; toss to coat all the spices.
5. Cover and cook on low heat for 2-3 hours, stirring occasionally to prevent the pasta from sticking.
6. Stir the pasta until it’s tender and the sauce is thick and creamy. Serve hot, adjusting for seasoning if needed.
3. Crockpot Chicken Alfredo
I normally turn to a good old comforting, slow cooked dish for my hunger needs. I fill my little slow cooker with soft, melting chicken breasts, creamy, heavy whipping cream and freshly grated cheese, Parmesan of course, and perfectly cooked, soft fettuccine noodles, and the aroma of garlic.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups heavy cream
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 8 ounces fettuccine pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Place the chicken breasts in the bottom of the crockpot.
2. In a bowl, combine the heavy cream, chicken broth, minced garlic, Italian seasoning, salt and pepper. Pour over the chicken in the crock pot.
3. Cover and cook on low for 4-5 hours, until chicken is tender and cooked through.
4. Remove the chicken and pull it apart with two forks. Return the pulled chicken to the crockpot.
5. Cook the fettuccine pasta according to package instructions until al dente, then drain.
6. Stir in the Parmesan cheese and mozzarella cheese until melted and combined. Add the cooked noodles and toss to coat. Sprinkle with a little fresh parsley before serving.
4. Slow Cooker Lasagna
I love this comfort food because it’s so easy to make. Using lasagna noodles, marinara sauce and a blend of cheeses (ricotta, mozzarella and parmesan) by itself makes for a classic comfort food but throw in some ground beef or Italian sausage, some fresh spinach and herbs and it’s off the chart.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 package (9 ounces) no-boil lasagna noodles
- 1/2 cup water
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
1. In a large skillet, cook the ground beef, onion and garlic over medium heat until meat is browned; drain.
2. Stir in the marinara sauce and season with salt and pepper to taste.
3. In a large bowl, mix together the ricotta mixture and 1 cup of the mozzarella cheese along with the grated Parmesan and egg.
4. Spread a thin layer (1/3) of the meat sauce mixture on the bottom of the slow cooker. Layer on the no-boil lasagna noodles, breaking them as needed to fit.
5. Spread half of the cheese mixture over the noodles, then a layer of the meat sauce. Repeat, ending with a layer of meat sauce. Sprinkle with remaining cup of mozzarella.
6. Pour in 1/2 cup water on the outside perimeter of the slow cooker. Cover; turn on low and cook for 4-6 hours or until noodles are tender. Garnish with fresh basil or parsley if desired.
5. Crockpot Cheesy Ravioli
A dish that’s so easy to make but tastes so good .
It’s about the oozing mozzarella and the creamy ricotta all mixed up and swimming around in the sauce with the ravioli. Add in some ground beef or sausage and you have a delicious Italian inspired meal.
Ingredients
- 1 bag (25 oz) of frozen cheese ravioli
- 1 jar (24 oz) of marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups ricotta cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Fresh basil for garnish (optional)
Instructions
1. Spray the inside of your crockpot with non-stick cooking spray.
2. Spread 1 cup of marinara sauce on the bottom of the crockpot.
3. Place a layer of frozen ravioli over the sauce.
4. Spread half of the ricotta cheese over the ravioli, sprinkle with 1 cup of grated mozzarella and 1/2 cup of Parmesan cheese. Sprinkle with Italian seasoning and garlic powder.
5. Repeat layers: ravioli, ricotta mixture, marinara, cheeses and seasonings.
6. Cover the pot and cook on the low setting for 4-5 hours until the ravioli are tender and the cheese is melted. You can garnish the top with a few leaves of fresh basil before serving, if you like.
6. Slow Cooker Penne alla Vodka
I often make a comfort dish using rich flavors and simple ingredients that make something greater than the sum of its parts: crushed tomatoes with a bit of vodka and heavy cream, simmered slowly with garlic and red pepper flakes and tossed with penne. It’s a fantastic bowl of food.
Ingredients
- 1 pound (450 grams) penne pasta
- 2 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup vodka
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
- 1/2 cup water or chicken broth
Instructions
1) Preheat the oven to 400 F. On medium heat, put some olive oil in a medium skillet and add the chopped onion. Saute until translucent (about 5 minutes) and then add minced garlic. Saute for another 1 minute.
2. Then, spoon the cooked onion and garlic mixture into the slow cooker along with the marinara sauce, heavy cream, vodka, and a good pinch of red pepper flakes, if you’re using them, along with about 1/2 cup of water or chicken broth. Stir to combine.
3. Cover and cook in the slow cooker on low for 4-5 hours, or until the flavours have melded.
4. Thirty minutes before serving, put the raw penne pasta into the slow cooker, and stir to coat the pasta in the sauce. If the sauce looks too thick, add a bit more water or chicken broth.
5. Seal and cook for a further 30 minutes on high, until the pasta is al dente. Pour in the grated Parmesan cheese, and season with salt and pepper to taste.
6. Serve immediately, garnished with fresh basil and additional Parmesan cheese if desired.
7. Crockpot Beef Stroganoff
Beef, sour cream, mushrooms – a flavor blast in the kitchen!
Perfect for lazy days, when you want some proper food on your plate with minimum effort.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- 8 oz egg noodles
- Fresh parsley, chopped (optional, for garnish)
Instructions
1.Put the beef stew meat in the slow cooker with the chopped onion, minced garlic, paprika, salt and pepper.
2. Pour the beef broth and Worcestershire sauce over the meat. Add in the cream of mushroom soup and mix well.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
4. Begin cooking the egg noodles according to package directions about 15-20 minutes before you’re ready to serve. Drain.
5. Stir in the sour cream and softened cream cheese until incorporated and creamy.
6. Spoon the beef stroganoff on to the cooked egg noodles, and garnish with parsley, if desired.
8. Slow Cooker Veggie Pasta
There is nothing like a warm bowl of pasta that you have put fresh veggies into. When I make this sauce, I usually put in my bell peppers, zucchini, mushrooms and garlic and onions.
When you make this in a slow cooker it makes the flavors come together even more. If you are a pasta lover and just love good old regular food or even if you just want to add veggies to get your kids to eat them, this is a must try.
Ingredients
1 zucchini, diced
1 yellow squash, diced
1 cup mushrooms, sliced
1 bell pepper, diced
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
2 cups vegetable broth
12 ounces pasta (penne or rotini works best)
1/2 cup grated Parmesan cheese (optional)
Fresh basil for garnish (optional)
Instructions
- Put in the zucchini, yellow squash, mushrooms, bell pepper, onion, and garlic, chopped.
2. Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir to combine.
3. Add Italian seasoning, dried basil, dried oregano, salt, and pepper.
4. Cover and cook on low for 4-5 hours until the vegetables are tender.
6. Serve hot, garnished with grated Parmesan cheese and fresh basil, if desired.
9. Crockpot Ziti
Imagine coming back home to the smell of dinner waiting to be eaten. My perfect dish for this is a crock pot ziti.
I love making this with ingredients like ziti pasta, marinara sauce, ground beef, ricotta and mozzarella. While its cooking, you can smell the Italian cooking coming from your kitchen.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 lb ziti pasta, uncooked
- 2 cups water
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
1. brown the ground beef or italian sausage in a large skillet over medium heat. drain off any fat; add the minced garlic and italian seasoning, and cook 1 to 2 minutes more until fragrant.
2. In a large bowl, mix together the marinara sauce, tomato sauce and 2 cups of water.
3. Layer the bottom of the crockpot with a thin layer of the sauce mixture; top it with half of your uncooked ziti pasta.
4. Layer half of the cooked meat mixture over the pasta, then the dollops of half the ricotta and half of the remaining sauce, and the remaining mozzarella and Parmesan cheeses.
5. Layer the ziti again with the remainder of the meat mixture, ricotta and sauce. Top with the remaining mozzarella and Parmesan cheeses.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until pasta is tender; serve garnished with fresh basil or parsley, if desired.
10. Slow Cooker Pesto Chicken Pasta
When it comes to hearty dinners, one of my go-to meals is a comforting slow cooker pesto chicken pasta. The smell of the soft chicken, fresh basil pesto and heat-flavored Parmesan cheese as it slowly cooks with a little tomato puree and passata completely fills the kitchen.
Ingredients
-
1.5 pounds boneless, skinless chicken breasts
- 1 cup basil pesto sauce
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 ounces cream cheese, cubed
- 1 pound penne pasta
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the chicken broth and the basil pesto sauce. Cover and cook on low for 4-5 hours or until the chicken is cooked.
3. Shred the cooked chicken with two forks and return it to the slow cooker.
4. Stir in the Parmesan, heavy cream and cubed cream cheese, and cook until the cheeses are melted and sauce is smooth.
5. Meanwhile, bring a large saucepan of salted water to the boil on the stovetop and cook the penne to the ‘al dente’ stage stated on the pasta packet. Drain the pasta and put it in the slow cooker.
6. Stir to coat the pasta in the sauce and reheat, and season with salt and pepper to taste. Garnish with fresh basil leaves, if desired. Warm and serve.
11. Crockpot Tortellini Soup
This comfort food dinner is made with soft cheese tortellini and plenty of broth, preferably vegetable or chicken broth. I add fresh spinach, Italian sausage, diced tomatoes, and plenty of garlic.
At the end, I sprinkle some freshly grated parmesan cheese and a little bit of basil to finish.
Ingredients
- 1 lb Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach, chopped
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
1 In a skillet, sauté the Italian sausage over medium heat until browned; drain.
2 In the same skillet, cook the chopped onion in 1 tbsp of the butter until softened, about 5 mins.
3 Transfer the sausage and onion mixture to a bowl; set aside.
4. Put the sausage mixture in a slow cooker. Add chicken stock, diced tomatoes, tomato sauce, dried basil, dried oregano, salt and pepper.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
6. Add the fresh spinach, tortellini, heavy cream and Parmesan cheese about 30 minutes before serving, and stir well. Cook until the tortellini are tender.
7. Taste and adjust seasoning if needed before serving. Enjoy!