Slow Cooker Cheesy Rigatoni (3 Ingredients)
Ingredients (Serves 6)
1 lb (450 g) dry rigatoni pasta
1 jar (24–26 oz / 680–730 g) thick marinara or tomato-basil sauce
3 cups (about 340 g) shredded mozzarella cheese, divided
Instructions
1. Prepare the slow cooker
Lightly grease a 4–6 quart slow cooker with a little oil or nonstick spray.
2. Start the base layer
Pour about 1 cup of marinara sauce into the bottom.
Spread it evenly to prevent sticking.
3. Layer the pasta
Add half of the uncooked rigatoni over the sauce.
Spread it out evenly.
4. Add sauce and cheese
Spoon some marinara over the pasta to lightly coat it.
Sprinkle about 1 cup mozzarella on top.
5. Repeat layers
Add the remaining rigatoni
Pour over the rest of the sauce (make sure most pasta is covered)
Add another 1 cup mozzarella
6. Slow cook
Cover and cook:
LOW: 2½–3 hours
HIGH: 1½–2 hours
Pasta should become tender and absorb the sauce.
Stir once halfway through if possible for even cooking.
7. Final cheesy topping
Sprinkle the remaining 1 cup mozzarella on top.
Cover and cook for another 10–15 minutes until melted and gooey.
8. Rest & serve
Let sit for 5–10 minutes before serving (helps it set slightly).
Scoop and serve warm straight from the slow cooker.
🍽️ Serving Ideas
Simple green salad with vinaigrette
Garlic bread or crusty bread
Sparkling water with lemon (refreshing contrast)
Tips & Variations
Prevent dry pasta
Make sure most of the pasta is covered with sauce
If needed, add ¼–½ cup water (optional)
Make it richer
Add a sprinkle of Parmesan cheese before serving
Add protein (optional)
Stir in cooked:
Ground beef
Chicken
Sausage
Pro Tips
Use thick marinara (watery sauce = mushy pasta)
Don’t overcook → pasta can get too soft
Best served fresh, but leftovers reheat well
