This 5-ingredient slow cooker ditalini is the kind of practical dinner that earns a permanent place in a busy cook’s rotation: minimal prep, pantry-friendly ingredients, and a cozy, family-style result. Using raw dry ditalini right in the crock pot keeps the method especially simple, and the finished dish lands somewhere between a hearty pasta supper and a comforting casserole, making it a smart choice for an easy National Dog Day meal at home.
Serve this pasta with a crisp green salad, simple roasted broccoli, or buttery green beans to balance its richness. Garlic bread or warm rolls are excellent alongside for soaking up the sauce, and if you want to round out the table further, a platter of sliced melon or grapes adds a fresh, easy contrast.
5-Ingredient Slow Cooker National Dog Day Ditalini
Servings: 6
Ingredients
2 cups raw dry ditalini pasta
1 pound hot dogs, sliced into bite-size rounds
1 jar (24 ounces) marinara sauce
3 cups low-sodium chicken broth
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray if desired for easier cleanup. Add the raw dry ditalini to the bottom of the slow cooker, then scatter the sliced hot dogs over the pasta.
2. Pour in the marinara sauce and chicken broth. Stir well so the pasta is evenly distributed and submerged as much as possible in the liquid.
3. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring once or twice if your schedule allows, until the pasta is tender and most of the liquid has been absorbed. Slow cooker times vary, so begin checking early to prevent overcooking.
4. Sprinkle the mozzarella over the top, cover again, and cook for 5 to 10 minutes more, just until the cheese is melted. Stir gently before serving, or leave some melted cheese on top for a casserole-like finish.
Variations & Tips
Swap the protein: If you want a more traditional pasta-and-sauce profile, use cooked sliced sausage or browned ground beef instead of hot dogs. Because those options are usually saltier and denser, taste before adding any extra seasoning.
Watch the liquid level: Raw pasta in the slow cooker can go from firm to overly soft fairly quickly. If the mixture looks dry before the pasta is tender, add a splash of broth; if it looks too loose near the end, leave the lid slightly ajar for a few minutes to help excess moisture evaporate.
Add vegetables: Stir in a cup of drained canned corn, baby spinach, or finely diced bell pepper if you want to stretch the meal a bit. Add quick-cooking vegetables near the end so they keep some color and texture.
Change the cheese: Mozzarella gives a classic gooey finish, but a blend of mozzarella and cheddar makes the dish a little sharper and more nostalgic. Parmesan on top just before serving also adds a nice savory edge.
Make cleanup easier: Slow cooker pasta can cling to the edges as it sits. Serve promptly once the cheese melts, and stir before dishing out each portion to keep the sauce evenly distributed.