This 6-ingredient slow cooker rigatoni is my kind of Arbor Day dinner: minimal effort, maximum comfort. Dry rigatoni goes straight into the crock pot—no boiling, no extra pots—along with a handful of pantry staples that turn into a rich, tomato‑cream sauce as it cooks. While Arbor Day is about planting and appreciating trees, I also think of it as a good excuse to keep dinner simple so you can spend more time outside. This dish leans Italian-American in flavor, with jarred marinara doing most of the heavy lifting and a splash of cream to give it that restaurant-style silkiness. It’s weeknight-easy but satisfying enough that your husband, partner, or anyone you’re feeding will be asking for seconds.
Serve the rigatoni straight from the slow cooker with a generous shower of grated Parmesan or Romano and a sprinkle of fresh basil or parsley if you have it. A crisp green salad with a bright vinaigrette balances the richness of the sauce—think mixed greens with a lemony dressing. Warm crusty bread or garlic toast is perfect for swiping up the extra sauce. If you’d like a glass of wine, a light to medium-bodied red like Chianti or a simple Sangiovese pairs nicely, though a sparkling water with lemon keeps things refreshing and weeknight-friendly.
6-Ingredient Slow Cooker Arbor Day RigatoniServings: 6
Ingredients
1 pound dry rigatoni pasta (uncooked)
3 cups low-sodium vegetable broth (or chicken broth)
2 cups jarred marinara sauce
1 cup heavy cream (or half-and-half for lighter)
1 cup shredded mozzarella cheese
1 teaspoon kosher salt (plus more to taste)
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of olive oil to help prevent sticking.
Pour the dry rigatoni pasta into the bottom of the slow cooker, spreading it into an even layer so the pieces are fairly level. This is your base and should resemble a close-up, top-down layer of uncooked rigatoni.
In a medium bowl or large measuring cup, whisk together the vegetable broth, marinara sauce, heavy cream, kosher salt, and about half of the shredded mozzarella until well combined. This ensures the flavors are evenly distributed and the cheese starts to melt into the liquid.
Pour the sauce mixture evenly over the dry rigatoni in the slow cooker, making sure all of the pasta is moistened. Gently press down any pasta that’s sitting above the liquid so it’s mostly submerged; add an extra splash of broth if needed so the pasta is just covered.
Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 1/2 hours, checking and gently stirring after about 60 minutes to prevent sticking and to ensure even cooking. The exact time will depend on your slow cooker; the rigatoni is done when it’s tender but still slightly firm (al dente) and most of the liquid has thickened into a creamy sauce.
Once the pasta is al dente, sprinkle the remaining shredded mozzarella evenly over the top. Cover and let it sit on WARM (or with the heat turned off but lid on) for 5 to 10 minutes, until the cheese is melted and gooey.
Taste and adjust seasoning with additional salt if needed. Serve the rigatoni straight from the slow cooker, scooping down to the bottom so everyone gets plenty of sauce along with the pasta.
Variations & Tips
To add a bit more character without complicating the ingredient list, you can swap the marinara for a roasted garlic or basil-infused version, which will deepen the flavor without any extra work. If you’d like some protein, stir in 1 to 1 1/2 cups of cooked Italian sausage, rotisserie chicken, or cooked lentils when you add the cheese on top; just make sure any meat is fully cooked and hot before serving. For a slightly lighter dish, use half-and-half instead of heavy cream and reduce the mozzarella to 3/4 cup. You can also fold in a few handfuls of baby spinach or chopped kale during the last 15 to 20 minutes of cooking; the residual heat will wilt the greens without overcooking them. If your slow cooker runs hot, start checking the pasta at the 1 1/4-hour mark to avoid mushy noodles. Food safety tips: Always use pasteurized dairy products when adding cream and cheese. Keep cooked pasta above 140°F if holding in the slow cooker on WARM for serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot, adding a splash of broth or water if the sauce has thickened too much.
