This 4-ingredient slow cooker May Day pennoni is the kind of set-it-and-forget-it comfort food that fits right into a busy afternoon. You start with uncooked pennoni pasta, pour on a simple creamy sauce, top with cheese, and let the slow cooker do the rest. It finishes into a glossy, amber-colored, cheesy pasta bake with little caramelized edges and a sprinkle of herbs. It feels a bit like a hands-off baked pasta or mac and cheese, and it’s perfect for May Day gatherings, end-of-school chaos, or any day when you want something cozy without hovering over the stove.
Serve this creamy pennoni straight from the slow cooker with a simple green salad or steamed veggies to keep things fresh and light. Garlic bread or buttered toast soldiers are great for scooping up the extra sauce, and a side of roasted broccoli or green beans makes the plate feel a little more balanced. For the grown-ups, a crisp white wine or sparkling water with lemon works nicely, while kids usually love this with apple slices or grapes on the side.
4-Ingredient Slow Cooker May Day PennoniServings: 6
Ingredients
1 pound uncooked pennoni pasta
4 cups low-sodium chicken broth (or vegetable broth)
2 cups shredded mozzarella cheese, divided
2 cups jarred creamy vodka or tomato-cream pasta sauce
Optional garnish: 2 tablespoons chopped fresh parsley or dried Italian seasoning (for green flecks on top)
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 pennoni pasta into the bottom of the slow cooker and spread it into an even layer so it cooks evenly.
In a large bowl or measuring pitcher, whisk together the chicken broth and the jarred creamy vodka or tomato-cream pasta sauce until smooth and well combined. This mixture should look like a pourable, slightly orange-amber cream sauce.
Pour the sauce mixture evenly over the dry pennoni, pressing down gently with a spoon to make sure most of the pasta is submerged in liquid. Do not stir too much; just make sure there are no big dry pockets of pasta.
Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the top of the pasta and sauce. Reserve the remaining 1/2 cup cheese for later.
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 not mushy. Try not to lift the lid during the first 2 hours so the heat and moisture stay trapped inside.
After about 2 1/2 hours, quickly lift the lid and stir the pasta gently from the bottom, checking for doneness. If the pasta is still quite firm or the sauce seems very thin, cover and continue cooking in 20- to 30-minute increments, checking again as needed.
When the pasta is just tender and the sauce has thickened into a glossy, creamy coating, sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top. Cover again and cook on LOW for another 10 to 15 minutes, or until the cheese is fully melted and starting to bubble around the edges.
If your slow cooker tends to brown around the sides, let it go an extra 5 to 10 minutes with the lid slightly vented to encourage a bit of caramelization on the edges of the cheese, keeping a close eye so it doesn’t burn.
Turn off the slow cooker. If using, sprinkle chopped fresh parsley or a light pinch of dried Italian seasoning over the top for those pretty green flecks. Let the pasta rest, covered, for 5 to 10 minutes to thicken slightly before serving. Scoop straight from the slow cooker and enjoy.
Variations & Tips
For picky eaters, choose a very mild, creamy tomato sauce and a low-moisture mozzarella so the flavor stays familiar and not too tangy. If your family prefers extra-cheesy pasta, stir in an additional 1/2 to 1 cup shredded mozzarella or mild provolone right after the pasta is tender, then top with the final layer of cheese as written. To keep this vegetarian, use vegetable broth instead of chicken broth and be sure your creamy pasta sauce does not contain meat. For a bit more color and nutrition without changing the ingredient list too much, you can serve this over a bed of baby spinach or add steamed peas or broccoli on the side instead of mixing them in. If you want the sauce richer, you can swap 1 cup of the broth for 1 cup of half-and-half or heavy cream, but keep in mind that dairy can curdle if cooked on HIGH too long, so stay on LOW and check more often. Food safety tips: Always use uncooked, dry pasta (not fresh) for this recipe; fresh pasta cooks too quickly and can turn mushy. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Do not leave the slow cooker on the WARM setting for more than 2 hours after cooking, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot all the way through (165°F) before serving. If the pasta thickens too much when reheated, stir in a splash of broth or milk to loosen the sauce.
