This Slow Cooker Baked Mostaccioli is the ultimate “happy accident” turned staple—tender tubular pasta smothered in rich marinara, layered with gooey mozzarella and ricotta, all slow-cooked to golden, bubbling perfection. Inspired by Italian-American potluck classics, it delivers all the cozy comfort of a baked pasta casserole without heating up your kitchen or hovering over the stove.
With just 4 ingredients and one slow cooker, it’s the dish that keeps getting requested—and for good reason.
Why You’ll Love This Recipe
🧀 Only 4 ingredients—pantry staples!
⏱️ 15 minutes prep, then walk away
💛 One slow cooker = easy cleanup
💸 Costs under $9—feeds 6–8 generously
🌾 Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(6-quart slow cooker)
12 oz (340g) mostaccioli or penne pasta, uncooked
24 oz (3 cups) jarred marinara sauce (look for “no sugar added”)
15 oz (425g) whole-milk ricotta cheese
3 cups (12 oz) shredded mozzarella cheese, divided
Pro Tips:
Do NOT pre-cook the pasta—it softens perfectly in the slow cooker.
Use whole-milk ricotta—low-fat versions make the dish watery.
Layer strategically: Sauce on bottom prevents sticking; cheese on top creates golden crust.
Step-by-Step Instructions (Creamy, Cheesy, Foolproof)
1. Layer in Slow Cooker
Spread marinara sauce in the bottom of the slow cooker.
Add uncooked pasta, gently pressing down to submerge in sauce.
Dollop ricotta evenly over top (don’t stir!).
Sprinkle 2½ cups mozzarella over ricotta.
Reserve ½ cup mozzarella for finishing.
2. Cook Low & Slow
Cover and cook on LOW for 2.5–3 hours (or HIGH for 1.5–2 hours).
Pasta should be tender; sauce bubbly.
Do not lift lid early—steam is essential for cooking pasta.
3. Finish & Serve
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