This 5-ingredient slow cooker paccheri is the kind of practical dinner that earns a permanent spot in a busy cook's rotation: minimal prep, pantry-friendly ingredients, and a hearty pasta result with surprisingly rich flavor. Using raw dry paccheri right in the crock pot keeps the method simple, while the large pasta tubes absorb sauce slowly and become tender as they cook. It is an easy, comforting twist on Italian-American slow cooker pasta that feels festive enough for a special themed meal yet effortless enough for a weeknight.
Serve this paccheri with a crisp green salad, simple roasted broccoli, or garlic bread to round out the meal. If you want a little contrast to the rich, saucy pasta, a side of marinated tomatoes or lightly dressed arugula works especially well. For drinks, sparkling water with lemon or a medium-bodied red wine both pair nicely with the cozy flavors.
5-Ingredient Slow Cooker National Waffle Day Paccheri
Servings: 6
Ingredients
1 pound raw dry paccheri
1 pound Italian sausage, casings removed
1 jar (24 ounces) marinara sauce
3 cups low-sodium chicken broth
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a thin film of oil if desired for easier cleanup. Add the raw dry paccheri in an even layer across the bottom.
2. Crumble the Italian sausage over the pasta, then pour in the marinara sauce and chicken broth. Stir gently so the pasta is mostly coated and the sausage is distributed throughout.
3. Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring once or twice if your schedule allows, until the pasta is tender and the sausage is fully cooked. If the mixture looks dry before the pasta is done, add a small splash of extra broth.
4. Sprinkle the mozzarella over the top, cover again, and cook for 10 to 15 minutes more until the cheese is melted. Serve hot.
Variations & Tips
Swap the protein: Ground beef or turkey can replace the sausage if you prefer a milder flavor. If using a leaner meat, the dish may benefit from a pinch of salt and a drizzle of olive oil for richness.
Add vegetables: Stir in sliced mushrooms, chopped spinach, or diced zucchini during the last 30 to 45 minutes of cooking so they keep some texture and do not water down the sauce too much.
Watch the liquid level: Slow cookers vary quite a bit, and pasta can go from firm to very soft quickly near the end. Check early the first time you make this recipe so you can decide whether it needs a little more broth or a shorter cooking time.
Use the right cheese finish: Mozzarella gives you a classic melty top, but provolone or an Italian blend also work well. For a sharper finish, a little grated Parmesan can be added just before serving without changing the 5-ingredient base too much.