This 4-ingredient slow cooker fusilli is the kind of low-effort Labor Day dinner that earns a permanent spot in the rotation. Using raw dry fusilli right in the crock pot keeps prep especially simple, while the slow cooker does the work of softening the pasta and melding everything into a hearty, family-style meal. It fits the long-weekend mood well: easy, filling, and ideal when you want something comforting without standing over the stove.
Serve this pasta with a crisp green salad, garlic bread, or simple roasted vegetables to balance the richness. For Labor Day gatherings, it also pairs nicely with grilled corn, fresh tomato salad, or a platter of sliced melon for something cool and refreshing alongside the warm pasta.
4-Ingredient Slow Cooker Labor Day Fusilli
Servings: 6
Ingredients
16 ounces dry fusilli pasta
24 ounces marinara sauce
3 cups water
2 cups shredded mozzarella cheese
Directions
1. Lightly coat the inside of the slow cooker crock with nonstick spray or a thin swipe of oil if desired for easier cleanup. Add the dry fusilli to the bottom of the slow cooker.
2. Pour the marinara sauce and water over the pasta. Stir well so the fusilli is evenly coated and mostly submerged.
3. Cover and cook on HIGH for 1 1/2 to 2 hours, stirring once or twice if your schedule allows, until the pasta is tender and most of the liquid has been absorbed.
4. Sprinkle the mozzarella over the hot pasta, cover again, and let it sit for 5 to 10 minutes until the cheese melts. Stir gently for a creamy, cheesy finish or leave some melted cheese on top before serving.
Variations & Tips
Add protein: For a heartier main dish, stir in cooked Italian sausage, shredded rotisserie chicken, or browned ground beef at the start. If the mixture looks thick after adding meat, include a small splash of extra water so the pasta still cooks evenly.
Change the cheese: Mozzarella gives a classic mild melt, but provolone, fontina, or an Italian blend also work nicely. A small shower of grated Parmesan on top just before serving adds extra savory depth.
Watch the liquid: Slow cookers vary quite a bit, so begin checking the pasta around the 90-minute mark on HIGH. If it seems dry before the fusilli is tender, add a little more hot water; if it looks too loose at the end, cook uncovered for a few minutes before adding the cheese.
Make it more colorful: A handful of baby spinach, sautéed mushrooms, or diced roasted red peppers can be folded in during the last 10 to 15 minutes for a more complete one-pot meal without making the recipe much more complicated.