This 5-ingredient slow cooker campanelle is my kind of weeknight magic: you literally pour dry pasta straight into the crock pot, add four more pantry-friendly ingredients, and walk away. The result is a silky, tomato-cream coated campanelle that tastes like you fussed over a stovetop sauce for an hour. Campanelle, with its little bell-shaped ruffles, is Italian in origin and holds onto sauce beautifully, which makes it a smart choice for slow cooker pasta. This is the kind of comforting, no-fuss dinner that feels special enough for the summer solstice or any busy evening when you still want something that feels a bit celebratory.
Serve this creamy tomato campanelle straight from the slow cooker, topped with extra grated Parmesan and a sprinkle of fresh basil or parsley if you have it. A simple green salad with a bright vinaigrette balances the richness nicely, and warm crusty bread or garlic toast is perfect for catching any extra sauce. A crisp white wine like Pinot Grigio or a light-bodied red such as Chianti pairs well, while sparkling water with lemon keeps it family-friendly. Round out the meal with sliced melon or fresh berries for a light, summery finish.
5-Ingredient Slow Cooker Summer Solstice CampanelleServings: 4
Ingredients
12 ounces raw dry campanelle pasta
3 cups low-sodium chicken broth (or vegetable broth)
2 cups jarred marinara sauce
1 cup heavy cream
1 cup finely grated Parmesan cheese, plus extra for serving (optional)
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of olive oil to help prevent sticking.
Pour the raw dry campanelle pasta in an even layer over the bottom of the slow cooker. It’s fine if some pieces overlap; just avoid tightly packing them.
In a medium bowl or large measuring cup, whisk together the chicken broth and marinara sauce until evenly combined. This helps the flavor distribute more evenly through the pasta as it cooks.
Pour the broth and marinara mixture evenly over the dry campanelle, pressing down gently with a spoon to ensure the pasta is mostly submerged. A few pieces peeking out are fine; they’ll soften as they steam.
Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, stirring once around the 1-hour mark to break up any clumps and to check the liquid level. The pasta should be just barely covered with liquid as it cooks; if it looks dry at the edges, stir in an extra 1/4 to 1/2 cup broth.
When the campanelle is al dente (tender with a slight bite), pour in the heavy cream and add the grated Parmesan cheese. Stir well until the cheese melts and the sauce turns creamy and coats the pasta. If the mixture seems too thick, add a splash more broth or cream; if it’s too loose, let it cook uncovered on HIGH for 5 to 10 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning with salt and freshly ground black pepper if needed (salt levels will depend on your broth, marinara, and Parmesan).
Turn the slow cooker to WARM and let the pasta rest for 5 to 10 minutes before serving to allow the sauce to cling even more to the campanelle. Serve hot, with extra Parmesan on top if you like.
Variations & Tips
For a vegetarian version, use vegetable broth instead of chicken broth and be sure your Parmesan is a true vegetarian cheese or substitute with a similar hard cheese that fits your dietary needs. To add protein without increasing the ingredient count, stir in 1 to 2 cups of leftover cooked chicken, sausage, or meatballs during the last 15 minutes of cooking so they warm through without overcooking. For a bit of summer flair, fold in a handful of halved cherry tomatoes or a cup of baby spinach at the end; the residual heat will soften them without turning them mushy. If you prefer a lighter sauce, swap half of the heavy cream for whole milk or evaporated milk, but be sure to add it at the end as directed to avoid curdling. Because this recipe starts with raw dry pasta, avoid letting it sit for hours on WARM; extended holding can turn the noodles overly soft and can also keep food in the temperature “danger zone” (40°F–140°F) if the cooker is turned off too early. Always ensure the dish is steaming hot when serving, refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly to at least 165°F before eating. If your slow cooker tends to run hot, start checking the pasta at the 1-hour mark to prevent overcooking, and add small splashes of broth as needed to keep the edges from drying out.
