This 5-ingredient slow cooker mezzi rigatoni is exactly the kind of weeknight dinner I lean on when work runs late and the kids are asking what’s for dinner before I’ve even taken off my shoes. You literally pour the uncooked dry pasta straight into the slow cooker with four pantry-friendly ingredients, give it a stir, and let the crockpot do the work. No boiling water, no separate pots, and you still get a cozy, saucy pasta that tastes like it took way more effort. It’s very much a Midwest-style, family-friendly comfort dish—creamy, tomatoey, and super satisfying.
Serve this slow cooker mezzi rigatoni straight from the crock with a simple green salad (bagged salad totally works) and some garlic bread or buttered toast for dunking in the extra sauce. A sprinkle of extra Parmesan at the table makes it feel a little more special, and if you like heat, pass red pepper flakes. For drinks, this pairs nicely with a light red wine, sparkling water with lemon, or even just a cold glass of milk for the kids.
5-Ingredient Slow Cooker Mezzi RigatoniServings: 6
Ingredients
12 oz uncooked dry mezzi rigatoni pasta
1 (24 oz) jar marinara or tomato basil pasta sauce
3 cups low-sodium chicken broth (or vegetable broth)
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese, divided
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the uncooked dry mezzi rigatoni pasta directly into the bottom of the slow cooker and spread it into an even layer so it cooks more evenly.
In a large bowl or measuring pitcher, whisk together the marinara sauce, low-sodium chicken broth, and heavy cream until smooth and well combined.
Pour the sauce mixture evenly over the dry mezzi rigatoni in the slow cooker, making sure all of the pasta is submerged as much as possible. Gently press any exposed pasta down with the back of a spoon.
Sprinkle 1 cup of the shredded mozzarella cheese over the top of the pasta and sauce mixture, but do not stir. This will melt down into the pasta as it cooks and help everything get nice and cheesy.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pasta is tender but still a bit firm (al dente). Start checking at the 2 1/2 hour mark, as slow cookers can vary. Avoid opening the lid more than necessary, since that releases heat and can lengthen the cook time.
Once the pasta is cooked to your liking and the sauce has thickened, uncover and stir everything well from the bottom so the pasta, sauce, and melted cheese are evenly combined. If the mixture seems too thick, you can stir in a splash of warm broth or water to loosen it slightly.
Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the top of the pasta, cover, and let it sit on WARM (or LOW) for about 5 to 10 minutes, just until the cheese on top is melted and gooey.
Taste and adjust seasoning if needed with a pinch of salt and freshly ground black pepper (optional), then serve the mezzi rigatoni hot straight from the slow cooker.
Variations & Tips
To add a little protein without adding more ingredients, you can use a hearty marinara that already includes meat, or stir in cooked Italian sausage or rotisserie chicken right at the end of the cook time. If you prefer a lighter dish, swap half of the heavy cream for whole milk, knowing the sauce will be a bit thinner. For a vegetarian version, use vegetable broth instead of chicken broth and stick with a meatless marinara. You can also change up the cheese: try half mozzarella and half shredded Parmesan or provolone for a different flavor. If you like a little kick, add red pepper flakes when you serve. For meal prep, this pasta reheats well with a splash of broth or water to loosen the sauce; store leftovers in a sealed container in the refrigerator and use within 3 to 4 days. For food safety, keep the pasta out of the temperature danger zone (40°F to 140°F) by refrigerating leftovers within 2 hours of cooking. Reheat until steaming hot throughout (165°F if you’re checking with a thermometer). Do not leave the slow cooker on the WARM setting for more than 2 hours after the pasta is done, and avoid adding raw meat directly to this recipe unless you adjust the method and cook time to ensure it reaches a safe internal temperature before adding the pasta.
