Toss frozen cheese agnolotti in the crock pot and 4 other ingredients to get a meal so amazing your friends will be begging for more!

This 5-ingredient slow cooker agnolotti is my kind of Fourth of July magic: you literally toss frozen cheese agnolotti into the crock pot with four pantry-friendly ingredients, flip the switch, and a few hours later you’ve got a creamy, crowd-pleasing pasta that tastes like you fussed all afternoon. It’s perfect for those busy holiday mornings when you’re juggling work emails, packing the cooler, and trying to remember where you put the sparklers. While agnolotti is a classic Italian stuffed pasta, here we’re giving it a laid-back Midwest backyard twist—minimal prep, maximum comfort-food payoff, and zero need to turn on the oven in July heat.

Serve this slow cooker agnolotti straight from the crock pot on warm, topped with a sprinkle of extra Parmesan and a handful of fresh basil if you have it. It pairs really well with grilled burgers or brats, a simple green salad, or a big bowl of watermelon on the picnic table. For a heartier spread, add roasted or grilled vegetables and some crusty garlic bread for dipping into the extra sauce. I like to keep the rest of the menu light and fresh since this pasta is rich and creamy—think corn on the cob, cucumber salad, or a simple tomato salad to balance everything out.

Servings: 6

1 (24-ounce) bag frozen cheese agnolotti

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the frozen cheese agnolotti straight into the bottom of the slow cooker. Spread them out into an even layer so they cook evenly. This is exactly that top-down, full-of-frozen-pasta moment you’ll want to snap a quick photo of.

In a medium bowl, whisk together the marinara sauce and heavy cream (or half-and-half) until smooth and fully combined. This keeps the sauce from separating as it cooks.

Pour the creamy tomato sauce mixture evenly over the frozen agnolotti. Use a spatula or spoon to gently nudge the pasta so the sauce seeps down and coats as much as possible, but don’t worry if every piece isn’t completely covered.

Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the agnolotti are tender and heated through and the cheese on top is melted and bubbly. Avoid opening the lid too often so you don’t lose heat and extend the cooking time.

Once the agnolotti are tender, gently stir from the bottom to coat all the pasta in the creamy, cheesy sauce. Taste and adjust seasoning with salt and pepper if needed (optional, not counted in the 5 ingredients).

Switch the slow cooker to WARM and serve straight from the crock pot. If you like, top each serving with extra Parmesan and a sprinkle of fresh basil or parsley right before serving.

For a little spice, stir 1/2 teaspoon crushed red pepper flakes into the marinara and cream mixture before pouring it over the frozen agnolotti. If you want more protein without adding ingredients that require extra prep, you can use a meat-based marinara sauce or serve this alongside grilled chicken or sausage from the grill. To lighten things up slightly, swap the heavy cream for half-and-half or even evaporated milk (not sweetened condensed) and use part-skim mozzarella. If you’d like more veggies, you can add 1 to 2 cups of frozen spinach or peas right on top of the agnolotti before pouring on the sauce—no need to thaw first; just keep an eye on doneness toward the end of the cook time. For a more Fourth of July potluck feel, double the recipe and use a larger slow cooker, gently stirring halfway through if possible to help everything cook evenly. Food safety tips: Always start with the agnolotti fully frozen as directed on the package; do not thaw them on the counter, as that can encourage bacterial growth. Make sure your slow cooker is plugged into a safe outlet and set to LOW or HIGH as specified—avoid the “Keep Warm” setting for actual cooking, as it may not reach a safe temperature quickly enough. Once the pasta is cooked, keep it on WARM for no more than 2 hours, and refrigerate leftovers in shallow containers within 2 hours of serving. Reheat leftovers to at least 165°F before eating, and use within 3 to 4 days.