Looking for the ultimate lazy-day comfort food? This crockpot pasta bake requires minimal effort but delivers maximum cheesy goodness. Spiral rotini pasta soaked in a rich marinara sauce and smothered in a heavy blanket of melted mozzarella!
- Prep time: 10 minutes
- Cook time: 2 to 3 hours (Low)
- Yields: 6 servings
Ingredients
The Pasta & Sauce:
- 16 oz (1 lb) Rotini (spiral) pasta, uncooked
- 2 jars (24 oz each) of your favorite Marinara or Premium Tomato-Basil sauce
- 1 cup water (or chicken/vegetable broth to help cook the pasta)
- 1 lb ground Italian sausage or ground beef (Optional: leave meat out for a vegetarian version like the image!)
The Seasonings:
- 1 tbsp Italian seasoning blend
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes (for a subtle kick)
- Salt and black pepper to taste
The Cheese Layers:
- 2 ½ cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
Instructions
- Prep the Slow Cooker: Spray the inside of your slow cooker insert with non-stick cooking spray for easy cleanup.
- Boil the Pasta (Al Dente): On the stovetop, boil your rotini pasta in salted water for about 2 minutes less than the package instructions. It should still have a firm bite (very al dente) since it will finish cooking in the slow cooker without getting mushy. Drain well.
- Combine Sauce and Seasonings: In the slow cooker, pour in both jars of marinara sauce, the 1 cup of water (or broth), Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir until completely combined.
- Mix in Pasta & Cheese: Toss the cooked rotini pasta into the sauce. Add 1 cup of the shredded mozzarella and ¼ cup of the parmesan cheese directly into the mix. Toss everything together until every spiral noodle is fully coated in sauce and cheese.
- Top it Off: Smooth out the top of the pasta with a spoon, then cover the entire surface generously with the remaining 1 ½ cups of mozzarella and ¼ cup of parmesan cheese.
- Slow Cook: Cover with the lid and cook on LOW for 2 to 3 hours (avoid cooking on High so the edges don’t burn). You’ll know it’s ready when the pasta is perfectly tender and the cheese on top forms a thick, ultra-gooey, molten blanket.
- Serve Hot: Scoop deep into the pot to capture the perfect, dramatic curtain-like cheese pull seen in the video!