This 6-ingredient slow cooker mostaccioli is the kind of weeknight recipe I lean on when I’m juggling work, traffic, and a hungry household. You literally pour uncooked dry mostaccioli straight into the slow cooker with five other pantry-friendly ingredients, walk away, and come back to a bubbling, cheesy pasta bake that tastes like it took all afternoon. Baked pasta dishes like this trace their roots to Italian-American red-sauce cooking, but here we’re letting the slow cooker handle the gentle simmering and pasta hydration for us. It’s a practical, no-fuss approach that still delivers that comforting, saucy, neighbors-will-be-knocking kind of aroma.
Serve this slow cooker mostaccioli straight from the crock with a simple green salad dressed in a sharp vinaigrette to cut through the richness, and plenty of crusty bread or garlic toast for swiping up the extra sauce. A side of roasted broccoli or green beans works well if you’d like more vegetables on the plate. For drinks, a light to medium-bodied red wine, an Italian-style lager, or sparkling water with lemon all pair nicely with the tomato and cheese. Leftovers reheat beautifully and can be rounded out with a handful of fresh arugula on top or an extra sprinkle of grated cheese.
6-Ingredient Slow Cooker MostaccioliServings: 6
Ingredients
1 pound uncooked dry mostaccioli pasta
1 (24-ounce) jar marinara or other tomato pasta sauce
3 cups low-sodium chicken broth or vegetable broth
1 pound bulk Italian sausage (mild or hot), casing removed if linked
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
Optional: kosher salt and freshly ground black pepper, to taste
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin film of olive oil to help prevent sticking.
Pour the uncooked dry mostaccioli into the bottom of the slow cooker and spread it into an even layer. This should look like a bed of raw pasta covering the base of the crock.
In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small crumbles with a spoon, until fully browned and no pink remains, 6 to 8 minutes. Drain off excess fat if there is a lot, leaving just a thin coating for flavor.
Pour the jar of marinara sauce into the skillet with the cooked sausage, stirring to combine and heat through for 1 to 2 minutes. This helps the flavors meld before they go into the slow cooker.
Pour the sausage and sauce mixture evenly over the dry mostaccioli in the slow cooker, doing your best to cover the pasta. Do not stir yet.
Slowly pour the chicken or vegetable broth around the edges and over the top, making sure most of the pasta is submerged in liquid and sauce. Gently press down any exposed pasta with a spoon so it is moistened. Again, do not stir vigorously; just nudge things into an even layer.
Sprinkle 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan evenly over the top. Reserve the remaining 1 cup mozzarella and 1/4 cup Parmesan for finishing.
Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 1/2 hours, or on LOW for 3 to 4 hours. The exact time will depend on your slow cooker and the shape of your pasta. Begin checking at the earliest time: the pasta is done when it is tender but not mushy and most of the liquid has been absorbed into a thick, saucy consistency.
Once the pasta is tender, gently stir from the bottom to the top to combine the layers of pasta, sausage, sauce, and melted cheese. Taste and season with kosher salt and freshly ground black pepper if needed.
Sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Cover again and cook on HIGH for an additional 10 to 15 minutes, just until the cheese on top is melted and bubbly.
Turn off the slow cooker and let the mostaccioli rest, covered, for about 5 to 10 minutes to set slightly. This rest helps the sauce cling to the pasta and makes serving neater.
Spoon into warm bowls or onto plates and serve hot, with extra Parmesan at the table if you like.
Variations & Tips
You can adapt this base recipe in several ways while keeping the core idea—uncooked dry mostaccioli plus five other ingredients—intact. For a leaner version, swap the Italian sausage for ground turkey or chicken sausage; just be sure to brown it thoroughly and season it well since lean meats are milder. To make it vegetarian, omit the sausage and use vegetable broth; you can add a drained can of white beans or chickpeas directly to the slow cooker with the pasta for extra protein, or fold in a few handfuls of baby spinach during the final 10 to 15 minutes of cooking. If you enjoy a creamier texture, stir in 1/2 to 3/4 cup of ricotta or a splash of heavy cream when you mix everything together near the end, then top with cheese and finish as directed. For more heat, choose hot Italian sausage and add a pinch of red pepper flakes to the sauce. If your slow cooker tends to run hot, check the pasta earlier to avoid overcooking and add a splash more broth if things look dry before the pasta is tender. Food safety notes: Always cook sausage (or any ground meat) fully before adding it to the slow cooker; it should reach an internal temperature of at least 160°F and show no pink. Do not put raw ground meat into the slow cooker with the dry pasta for this recipe, as the fat and juices can prevent the pasta from hydrating properly and may not heat evenly. Once cooked, cool leftovers promptly and refrigerate within 2 hours; reheat to at least 165°F before serving, adding a spoonful of water or broth if the pasta has absorbed too much sauce.
