There is something mighty satisfying about a supper that asks so little of you and still turns out hearty enough for a holiday table. This 4-Ingredient Slow Cooker Fourth of July Fusilli leans on pantry staples and the humble crock pot to make a saucy, comforting pasta with hardly any fuss, which is just the sort of practical cooking many of us grew up on in the Midwest. Using raw dry fusilli right in the slow cooker makes this recipe especially handy for busy summer gatherings when the stovetop is already crowded and folks are more interested in visiting on the porch than standing over a pot.
Serve this fusilli with buttered green beans, a crisp garden salad, or simple corn on the cob to round out the meal. For a Fourth of July spread, it fits right in beside watermelon slices, iced tea, and a tray of brownies, and if you want a little extra richness, a sprinkle of Parmesan or a side of garlic toast does the trick beautifully.
4-Ingredient Slow Cooker Fourth of July Fusilli
Servings: 6
Ingredients
1 pound raw dry fusilli pasta
1 jar (24 ounces) pasta sauce
3 cups water
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a little oil if you like easier cleanup. Pour in the raw dry fusilli, pasta sauce, and water, then stir well so the pasta is evenly coated and submerged as much as possible.
2. Cover and cook on HIGH for 1 1/2 to 2 hours, stirring once or twice during cooking if you are nearby, until the pasta is tender and most of the liquid has been absorbed. Slow cookers can vary, so start checking at the 1 1/2-hour mark to keep the pasta from getting too soft.
3. Sprinkle the mozzarella evenly over the top, cover again, and cook for 10 to 15 minutes more, just until the cheese is melted and gooey.
4. Stir gently if you want the cheese mixed throughout, or leave it layered on top for a casserole-style finish. Spoon into bowls and serve hot.
Variations & Tips
Add a protein: If you want a heartier dish, stir in 2 cups of cooked shredded chicken or browned ground beef near the end of cooking so the pasta stays the star and the texture does not get weighed down.
Cheese swap: Mozzarella gives you that familiar stretchy top, but a blend of mozzarella and cheddar makes it a little sharper and especially nice for a picnic-style holiday supper.
Sauce consistency: If your pasta looks dry before it turns tender, add a splash more water, about 1/4 cup at a time. If it seems too loose at the end, let it sit uncovered for 5 to 10 minutes before serving.
Make it festive: To give it a red, white, and green look for the Fourth, scatter a little chopped parsley or basil over the cheesy top just before serving. It is a simple touch, but it makes the whole pot look brighter and more special.
Slow cooker reminder: Since different crock pots run hotter or cooler, keep an eye on the pasta the first time you make this recipe. Raw pasta in the slow cooker is wonderfully convenient, but it can go from tender to too soft in a short spell.