Crock Pot Pasta is one of those recipes that makes me feel like I’ve got it all together. It has the epic comfort factor one expects from a giant dish of hearty, cheesy pasta. It’s lightened up, so you can feel good eating it on the regular (excellent news, as the leftovers are generous). The slow cooker makes the recipe prep easy-breezy, and its traditional Italian flavors rival pasta dishes I’ve ordered at restaurants.
This recipe was inspired by classic Italian baked pasta dishes such as baked penne and baked ziti. They’re generally served casserole-style and best known for their copious quantities of Bolognese sauce, cheese, more sauce, and more cheese.
This version is lightened-up and better for you, but it keeps all the cheesy satisfaction. (If you love classic recipes with healthy swaps, you’ll love this Eggplant Lasagna too.)
Instead of the red meat usually chosen for baked pastas, I used a vegetarian base of sautéed mushrooms, bell peppers, and spinach. They sneak in servings of veggies, provide layers of flavor and texture, and make this pasta plenty satisfying, sans meat.
Best of all, this crock pot pasta recipe is simple to make, and it yields a large enough batch to feed a small household of Italian food–loving wolves. So, if you want crock pot pasta for a crowd, this is the recipe for you!