This 4-ingredient slow cooker creamy ditali dinner is my kind of weeknight magic: toss everything in before work, and come home to a pot of steamy, glossy, amber-hued pasta that basically cooks itself. The uncooked ditali pasta soaks up a rich, creamy tomato sauce while you’re off doing life, which makes it perfect for busy days when you still want something cozy and homemade. No browning, no extra pots, and no fancy ingredients—just simple pantry staples doing the heavy lifting.
Serve this creamy ditali straight from the slow cooker with a simple green salad and crusty bread to mop up the extra sauce. A side of roasted or steamed veggies (broccoli, green beans, or asparagus) balances the richness without adding much prep. If you like a little contrast, sprinkle each bowl with black pepper or crushed red pepper and, if you have it on hand, a light shower of grated Parmesan to finish.
4-Ingredient Slow Cooker Creamy DitaliServings: 4
Ingredients
3 cups uncooked ditali pasta
3 cups low-sodium chicken broth
2 cups jarred marinara sauce
1 1/2 cups heavy cream
Directions
Lightly coat the inside of your slow cooker with nonstick spray or a thin swipe of oil to help prevent sticking.
Pour the chicken broth and marinara sauce into the slow cooker and whisk or stir until well combined and smooth.
Stir in the uncooked ditali pasta, making sure all of the pasta is submerged in the liquid as much as possible.
Cover and cook on LOW for 2 to 3 hours, stirring once around the 1 1/2-hour mark if you’re home. The pasta should be just tender but not mushy before you add the cream.
Once the pasta is al dente and most of the liquid is absorbed, pour in the heavy cream and stir well until everything is evenly coated and the sauce looks glossy and creamy.
Cover again and cook on LOW for another 20 to 30 minutes, just until the sauce has thickened slightly and the pasta is fully tender. Avoid overcooking so the ditali keeps its shape.
Turn the slow cooker to WARM. Give the pasta a final stir, then taste and adjust with a pinch of salt and black pepper if desired (optional, not counted in the 4 ingredients). Serve hot straight from the slow cooker insert, with the creamy amber-hued sauce spooned over each portion.
Variations & Tips
For extra richness without changing the ingredient count, you can swap part of the heavy cream for half-and-half if that’s what you keep on hand; just know the sauce will be a bit lighter and slightly less thick. If you prefer a stronger tomato flavor, use a more robust marinara and lean toward the shorter end of the cream cook time so the sauce stays glossy, not overly thick. To keep the texture just right, aim to serve within 30 to 45 minutes of the pasta finishing—on WARM, the ditali will continue to soften over time. If you need to stretch the meal, you can stir in a splash of extra broth at the end to loosen the sauce and make it feel a bit saucier. Food safety tips: Because this recipe uses dairy, don’t leave the finished dish on the counter for more than 2 hours (or 1 hour if your kitchen is very warm); refrigerate leftovers promptly in shallow containers. Reheat leftovers gently on the stovetop or in the microwave with a splash of broth or cream, stirring often and heating just until steaming hot (165°F) to avoid curdling and to keep the pasta from turning mushy.
