This is the kind of no-fuss, stick-to-your-ribs supper I wish I’d had when my kids were little and running wild through the yard on Father’s Day. Everything goes straight into the slow cooker—yes, even the raw, dry penne—so you can spend the afternoon visiting instead of fussing at the stove. It leans on simple pantry staples the way we always have out here in the Midwest, turning a handful of familiar ingredients into a comforting, saucy pasta that tastes like you fussed for hours. It’s the sort of dish that brings everyone back for seconds, and that’s about the best compliment a home cook can ask for.
Serve this slow cooker penne straight from the crock, family-style, with a big spoon so everyone can help themselves. A simple green salad with bottled Italian dressing and a loaf of garlic bread or buttered toast rounds it out nicely. If you have it on hand, a sprinkle of grated Parmesan or whatever hard cheese you keep in the fridge makes it feel a little special. Sweet iced tea or lemonade fits right in on a warm Father’s Day, and for a true Midwestern touch, finish the meal with a pan of brownies or a simple fruit crisp.
5-Ingredient Slow Cooker Father's Day PenneServings: 6
Ingredients
16 ounces raw dry penne pasta
24 ounces jarred pasta sauce (any tomato-based marinara or meatless spaghetti sauce)
4 cups low-sodium chicken broth (or water with 1 tablespoon bouillon)
1 cup shredded mozzarella cheese
1 teaspoon dried Italian seasoning (or mixed dried herbs such as oregano and basil)
Nonstick cooking spray or 1 teaspoon neutral oil (for greasing the slow cooker, optional but helpful)
Salt and black pepper to taste (optional, after cooking)
Directions
Lightly grease the inside of your slow cooker with nonstick cooking spray or a teaspoon of oil to help keep the pasta from sticking along the edges.
Pour the raw, dry penne pasta into the bottom of the slow cooker and spread it into an even layer so it cooks as uniformly as possible.
In a large bowl or measuring pitcher, whisk together the jarred pasta sauce, chicken broth, and dried Italian seasoning until the sauce is loosened and evenly mixed.
Pour the sauce mixture over the dry penne in the slow cooker, making sure all of the pasta is submerged in liquid. Gently press down any pieces of pasta that are poking up so they are covered.
Cover the slow cooker with the lid and cook on HIGH for 1 hour, then lift the lid and give everything a gentle stir, scraping along the bottom to keep the pasta from sticking.
Continue cooking on HIGH for another 30 to 60 minutes, stirring once or twice more, until the penne is tender but not mushy. The exact time will depend on your slow cooker and the brand of pasta, so begin checking for doneness after a total of 1 1/2 hours.
Once the pasta is cooked to your liking and the sauce has thickened, taste and season with a little salt and black pepper if needed.
Sprinkle the shredded mozzarella cheese evenly over the top of the hot pasta. Cover the slow cooker again and let it sit on WARM or LOW for about 5 to 10 minutes, just until the cheese is melted and gooey.
Serve the cheesy penne straight from the slow cooker, scooping down to the bottom so everyone gets plenty of pasta and sauce in each serving.
Variations & Tips
To keep this true to the 5-ingredient spirit, think of any extras as optional add-ons for another time. For a heartier version, stir in 1 to 2 cups of cooked Italian sausage, ground beef, or shredded rotisserie chicken during the last 20 minutes of cooking so it has time to warm through. If you like a little heat, add a pinch of red pepper flakes with the Italian seasoning. A handful of grated Parmesan or Romano cheese can be sprinkled over the top along with the mozzarella for a sharper flavor. For a creamier bake, stir in 1/2 to 1 cup of heavy cream or evaporated milk during the last 15 minutes of cooking, letting it thicken slightly before serving. You can also swap the chicken broth for vegetable broth to keep it meatless. If you need to stretch the meal, add an extra 1 to 2 cups of broth and another cup of pasta sauce so the pasta stays well-covered while it cooks.
For best results, do not cook this on LOW for long hours the way you might with a roast; the pasta can turn mushy and gluey. Every slow cooker runs a bit differently, so start checking for doneness early the first time you make it. Give the pasta a good stir each time you lift the lid to prevent sticking and uneven cooking, and avoid leaving the lid off for long so the heat doesn’t escape. From a food safety standpoint, always use clean utensils and a clean slow cooker, and refrigerate leftovers within 2 hours of cooking. Cool leftovers in shallow containers before refrigerating, and reheat only what you plan to eat to at least 165°F, stirring so everything heats evenly. Discard any pasta that has sat out at room temperature for more than 2 hours (or 1 hour if it’s very hot in the kitchen).
