Name: Slow Cooker Baked Pasta
Prep time: 10 min
Cook time: 3 h 30 min
Ingredients: 1 pound penne pasta; 4 cup marinara sauce; 15 ounce part skim ricotta cheese; 1/2 cup pecorino romano cheese; 1 egg; 1/2 teaspoon garlic powder; 1 tablespoon parsley, minced; Salt and black pepper, to taste; 6 ounce low fat mozzarella cheese, grated; 1 cup chicken or beef stock

Slow Cooker Baked Pasta

By: Anne Colagioia

Slow Cooker Baked Pasta Recipe

By: Anne Colagioia

Turn off your oven and learn how to make an easier version of a classic Italian food dinner. This Slow Cooker Baked Pasta recipe from Anne Colagioia features four different types of cheese, plus penne pasta and a whole host of terrific flavors. Slow cooker dinner recipes are ideal for those who do not have hours to spend fussing over meals. Use gluten-free pasta and gluten-free stock if you are on a gluten free diet.

Notes

If you are following a gluten free diet please be sure to use gluten free pasta and chicken or beef stock in the recipe. The recipe for the garlic bread recipe pictured here is covered in the video.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this slow cooker supper recipe, watch this cooking video:

Preparation Time10 min

Cooking Time3 hr 30 min

Cooking MethodSlow Cooker

Ingredients

1 pound penne pasta
4 cups marinara sauce
15 ounces part skim ricotta cheese
1/2 cup pecorino romano cheese
1 egg
1/2 teaspoon garlic powder
1 tablespoon parsley, minced
Salt and black pepper, to taste
6 ounces low fat mozzarella cheese, grated
1 cup chicken or beef stock

Instructions

Stir together the ricotta, pecorino romano cheese, egg, garlic powder, parsley, and salt and pepper to taste.
Spray the ceramic insert of your slow cooker with nonstick spray.
Add 1/3 of the pasta with 1/3 of the sauce and stir to get them combined.
Dollop 1/2 the ricotta mixture in an even layer and sprinkle on 1/3 of the mozzarella.
Repeat by layering in 1/3 of the pasta, then 1/3 of the sauce, the remaining half of the ricotta mixture and 1/3 of the mozzarella.
For the final layer, add the remaining third of the pasta, with the remaining sauce and mozzarella sprinkled on top.
Pour the chicken or beef stock over the top aiming mainly towards the edges then cover and cook on high for 30 minutes then low for 2 to 3 hours or until the pasta looks cooked. Mine was fully done in 3 hours. Turn off the slow cooker and let it stand for at least a half an hour to set, then served with additional sauce and grated cheese.