This 4-ingredient slow cooker rigatoni is the kind of practical, low-effort dinner that earns a regular place in a busy household meal rotation. Using raw dry rigatoni right in the slow cooker keeps prep especially simple, while jarred sauce, water, and shredded cheese turn into a cozy, family-friendly pasta bake style supper with very little hands-on work. It is an easy way to make a hearty pasta dinner when you want comfort food without standing over the stove.
Serve this rigatoni with a crisp green salad, steamed green beans, or roasted broccoli to balance the richness of the cheese and sauce. Garlic bread, breadsticks, or a slice of crusty Italian bread are also natural partners for soaking up extra sauce, and a bowl of fresh fruit makes an easy, refreshing finish for the meal.
4-Ingredient Slow Cooker National Radio Day Rigatoni
Servings: 6
Ingredients
1 pound raw dry rigatoni
1 jar (24 ounces) marinara sauce
3 cups water
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of a slow cooker with nonstick spray or a thin film of oil if desired for easier cleanup, then spread the raw dry rigatoni evenly across the bottom.
2. Pour the marinara sauce and water over the pasta, then stir well so the rigatoni is evenly coated and mostly submerged in liquid.
3. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, stirring once or twice if your slow cooker heats unevenly, until the pasta is tender and most of the liquid has been absorbed.
4. Sprinkle the mozzarella over the top, cover again, and cook for 10 to 15 minutes more, until the cheese is melted. Spoon into bowls and serve hot.
Variations & Tips
Make it heartier: Stir in cooked Italian sausage, browned ground beef, or shredded rotisserie chicken before cooking if you want a more filling main dish. If adding meat, keep the pasta-to-liquid balance the same and make sure any meat is fully cooked before it goes into the slow cooker.
Choose your cheese: Mozzarella gives the dish that classic stretchy topping, but an Italian cheese blend or a mix of mozzarella and provolone also works nicely. For a sharper finish, add a light sprinkle of grated Parmesan just before serving.
Watch the timing: Slow cookers vary quite a bit, and pasta can go from pleasantly tender to too soft faster than you might expect. Start checking the rigatoni at the earliest cooking time, especially if your cooker runs hot.
Sauce consistency: If the mixture looks dry before the pasta is tender, add a splash of hot water and stir. If it looks a little too loose near the end, leave the lid off for a few minutes before adding the cheese so extra moisture can evaporate.
Add vegetables: For a more complete one-pot meal, add a cup or two of baby spinach at the end, or stir in sautéed mushrooms, diced zucchini, or roasted red peppers. These additions bring flavor and color without changing the method very much.