This 5-ingredient slow cooker rigatoni is the kind of set-it-and-forget-it comfort food that makes busy days feel a little easier. I love to toss it together in the morning on Memorial Day, let it bubble away while we’re outside grilling and playing in the yard, and then come back to a slow cooker full of tender pasta tubes coated in a rich, dark crimson sauce. It’s not a traditional Italian recipe so much as a small-town, potluck-style shortcut dish—simple pantry ingredients, big flavor, and hardly any dishes.
Serve this saucy rigatoni straight from the slow cooker with a simple green salad and garlic bread or buttered rolls to soak up the extra juices. It also pairs nicely with grilled burgers, brats, or chicken from the backyard barbecue so you can offer both a hearty pasta and grilled favorites on the same table. Add a bowl of cut fruit or veggie sticks for the kids, and finish with easy desserts like brownies or ice cream sandwiches to keep the whole meal relaxed and festive.
5-Ingredient Slow Cooker RigatoniServings: 6
Ingredients
1 pound dry rigatoni pasta
1 (24–26 ounce) jar thick marinara or pasta sauce
1 (24–32 ounce) jar or can meat sauce or chunky tomato sauce with meat
3 cups low-sodium beef broth
2 cups shredded mozzarella cheese, divided
Directions
Spray the inside of a large slow cooker (5–6 quart) lightly with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the dry rigatoni into the bottom of the slow cooker and spread it into an even layer. Do not cook the pasta ahead of time; it will soften as it absorbs the liquid and sauces.
In a large bowl or directly in the slow cooker, whisk together the beef broth, the jar of marinara or pasta sauce, and the jar or can of meat sauce until well combined. The mixture should look like a loose, deep red sauce.
Pour the sauce mixture evenly over the dry rigatoni, pressing down gently with a spoon to make sure most of the pasta is submerged in the liquid. It’s fine if a few pieces peek out; they will soften as the mixture cooks and settles.
Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top. The cheese will melt into the sauce as it cooks, helping create that glossy, rich, crimson coating on the pasta.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the rigatoni is tender but still holds its shape. Avoid opening the lid during the first 2 hours so the heat and moisture stay trapped inside and the pasta cooks evenly.
Once the pasta is tender, gently stir from the bottom to coat all the rigatoni in the thick, dark red sauce and melted cheese. Taste a piece of pasta to check doneness; if it’s still too firm, cover and cook 20–30 minutes longer.
Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top of the pasta. Cover again and let it sit on LOW or WARM for about 10–15 minutes, just until the cheese on top is melted and slightly gooey.
Switch the slow cooker to WARM if your model has that setting. Serve the rigatoni straight from the slow cooker, making sure each scoop has plenty of sauce and melty cheese. Keep the lid partially on to hold in the heat and moisture if you’re serving over a longer period, like after a backyard barbecue.
Variations & Tips
For picky eaters, you can use all plain marinara or pasta sauce and skip the meat sauce; just bump the beef broth up by 1/2 cup if the sauce you use is extra thick. If your family likes a little kick, stir in a pinch of crushed red pepper flakes or use a spicy meat sauce. For extra cheesiness, add 1/2 cup grated Parmesan along with the first layer of mozzarella, or sprinkle Parmesan at the table so everyone can add their own. If you prefer a lighter dish, swap the beef broth for vegetable broth and use a vegetarian chunky tomato sauce instead of meat sauce. To stretch the meal for a crowd, serve the rigatoni over a bed of sautéed spinach or steamed broccoli, or offer it alongside grilled sausages or chicken from the barbecue.
Food safety tips: Make sure all jarred sauces and broth are unopened and within their expiration dates, and refrigerate any leftover shredded cheese promptly after measuring. If you add any extra ingredients like cooked ground beef or sausage, they should be fully cooked and hot when mixed in, and you should keep the slow cooker on LOW or WARM, never on the OFF setting, while serving. Do not leave the slow cooker on the WARM setting for more than 4 hours for food safety. Cool leftovers quickly, transfer them to shallow containers, and refrigerate within 2 hours of cooking. Leftover rigatoni should be eaten within 3–4 days and reheated until steaming hot before serving.
