This 5-ingredient slow cooker cavatappi dinner is the kind of practical weeknight meal that earns a permanent place in the rotation. Using dry cavatappi right in the crock saves an extra pot, while the spiral shape catches plenty of sauce as it cooks into a cozy, casserole-like pasta dinner. It leans on pantry staples and the gentle, hands-off heat of the slow cooker to turn a few basic ingredients into something rich, hearty, and surprisingly satisfying.
Serve this pasta with a crisp green salad, simple steamed broccoli, or garlic bread if you want to stretch it into a fuller meal. Because the dish is creamy, savory, and filling, it also pairs nicely with lighter sides such as roasted green beans or sliced tomatoes dressed with a little olive oil and vinegar.
5-Ingredient Slow Cooker Cavatappi Dinner
Servings: 6
Ingredients
12 ounces dry cavatappi
3 cups low-sodium chicken broth
1 jar (24 ounces) marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
1. Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray or a thin film of oil to help prevent sticking.
2. Add the dry cavatappi, chicken broth, and marinara sauce to the slow cooker. Stir well so the pasta is evenly coated and mostly submerged.
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.
4. Stir in the mozzarella and Parmesan until melted and evenly combined. Cover again for 5 to 10 minutes if needed to fully melt the cheese.
5. Spoon into bowls and serve hot, with extra Parmesan if you like.
Variations & Tips
Add a protein: Stir in 2 cups of cooked shredded chicken or browned Italian sausage during the last 20 minutes of cooking for a heartier version. If you add meat, check the seasoning before serving since sausage can make the dish saltier.
Change the cheese: Monterey Jack, provolone, or an Italian cheese blend all melt well here. For a sharper finish, replace part of the mozzarella with extra Parmesan or a little fontina.
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 at the 90-minute mark, especially if your slow cooker runs hot.
Thin or thicken as needed: If the mixture looks dry before the pasta is tender, add a splash of hot broth. If it seems a little loose at the end, leave the lid off for a few minutes after stirring in the cheese so the sauce can tighten up.
Make it more colorful: A handful of baby spinach stirred in at the end wilts quickly and adds freshness without changing the easy spirit of the recipe. Chopped parsley or basil on top also brightens the finished bowl.