This 5-ingredient slow cooker acini di pepe bake is one of those toss-it-in-and-go dinners that totally saves my weeknights. You literally pour dry acini di pepe straight into the crock, add four pantry-friendly ingredients, and let the slow cooker do the work. The pasta soaks up a creamy, cheesy tomato sauce and turns into a cozy, casserole-style bake that feels like a hug in a bowl. It’s perfect for busy days when you still want something homemade that the whole family (and yes, especially your husband) will happily go back for seconds of.
Serve this slow cooker acini di pepe bake with a simple green salad (bagged salad totally works) and some crusty bread or garlic toast to scoop up the extra sauce. A side of steamed or roasted veggies like broccoli, green beans, or zucchini balances out the richness. If you want to stretch the meal for a crowd, add a quick side of roasted Italian sausage or grilled chicken and a glass of red wine or sparkling water with lemon.
5-Ingredient Slow Cooker Acini di Pepe BakeServings: 4-6
Ingredients
2 cups dry acini di pepe pasta
3 cups low-sodium chicken broth
1 (24-ounce) jar marinara or pasta sauce
1 cup heavy cream or half-and-half
2 cups shredded mozzarella cheese, divided
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with cleanup.
Pour the dry acini di pepe pasta into the bottom of the slow cooker and spread it into an even layer. It should look like a bed of tiny pearls covering the bottom.
In a medium bowl or large measuring cup, whisk together the chicken broth, marinara sauce, and heavy cream (or half-and-half) until well combined.
Pour the sauce mixture evenly over the dry pasta in the slow cooker, making sure all of the acini di pepe is submerged. Gently press down any dry pasta with the back of a spoon so it’s covered by liquid.
Sprinkle 1 cup of the shredded mozzarella cheese over the top. Do not stir; just let it sit on the surface so it melts into the pasta as it cooks.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the pasta is tender and most of the liquid is absorbed. Avoid removing the lid during the first 1 1/2 hours so the pasta cooks evenly.
Once the pasta is tender, give everything a gentle stir to mix the melted cheese and sauce throughout. If it looks a little too saucy, let it sit on WARM, covered, for 10 to 15 minutes to thicken.
Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top. Cover and cook on LOW or WARM for an additional 10 to 15 minutes, just until the cheese is melted and bubbly.
Taste and add salt and pepper if needed (depending on your broth and sauce, you may not need much).
Spoon into bowls and serve hot. The bake will continue to thicken slightly as it cools, making it extra cozy and casserole-like.
Variations & Tips
You can easily tweak this slow cooker acini di pepe bake to fit your family’s tastes and what you have on hand. For extra protein, stir in 1 to 2 cups of cooked Italian sausage, rotisserie chicken, or cooked ground beef when you add the final layer of cheese. To sneak in veggies, fold in 1 to 2 cups of thawed frozen peas, spinach, or mixed vegetables during the last 30 minutes of cooking so they warm through without getting mushy. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese to 1 1/2 cups total. If you like a little kick, add a pinch of red pepper flakes or use a spicy marinara. Food safety tips: Make sure any meat you add is fully cooked before stirring it into the pasta, since this recipe is designed to heat and meld flavors rather than bring raw meat up to a safe temperature. Keep the slow cooker covered while cooking to maintain a safe, steady heat. Once cooked, don’t leave the pasta on the WARM setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.
