When school nights get busy, a recipe like this 4-Ingredient Slow Cooker Back to School Farfalle is exactly the kind of dinner that saves the day. Using raw dry bow tie pasta right in the slow cooker keeps prep minimal, and the result is a warm, cheesy pasta meal that feels comforting without a lot of effort. It is the sort of practical weeknight dinner that works well when work, homework, and after-school activities all seem to hit at once.
This pasta pairs nicely with a simple green salad, steamed broccoli, or garlic bread if you want to stretch the meal a little further. For drinks, iced tea, sparkling water, or a glass of milk for the kids all fit naturally. If you are feeding extra-hungry eaters, a side of roasted vegetables or fruit can round things out without adding much extra work.
4-Ingredient Slow Cooker Back to School Farfalle
Servings: 6
Ingredients
16 ounces raw dry bow tie pasta
Directions
1. Add the raw dry bow tie pasta to the bottom of the slow cooker. Pour in the marinara sauce and water, then stir well so the pasta is evenly coated and mostly submerged.
2. Cover and cook on low for 2 1/2 to 3 hours, stirring once or twice during cooking if possible, until the pasta is tender and most of the liquid has been absorbed.
3. Sprinkle the mozzarella cheese evenly over the top. Cover again and cook for 10 to 15 minutes more, until the cheese is melted. Stir lightly before serving, or leave some melted cheese on top for a more casserole-style finish.
Variations & Tips
Add protein: If you want a heartier meal, stir in cooked shredded chicken, browned ground beef, or Italian sausage near the end of cooking so the pasta does not get overcrowded at the start.
Watch the liquid: Slow cookers can vary a lot, so start checking the pasta on the earlier end of the cooking time. If it looks dry before the pasta is tender, add a small splash of water.
Switch the cheese: Mozzarella gives this recipe that classic gooey finish, but an Italian blend or a little Parmesan can add extra flavor with the same easy method.
Make it more balanced: For busy weeknights, I like to serve this with a vegetable on the side, but you can also stir in baby spinach during the last few minutes so it wilts right into the sauce.
