This Slow Cooker Baked Mostaccioli is the ultimate “happy accident” turned staple—tender tubular pasta smothered in rich marinara, layered with gooey mozzarella and ricotta, all slow-cooked to golden, bubbling perfection. Inspired by Italian-American potluck classics, it delivers all the cozy comfort of a baked pasta casserole without heating up your kitchen or hovering over the stove.
With just 4 ingredients and one slow cooker, it’s the dish that keeps getting requested—and for good reason.
Why You’ll Love This Recipe
Only 4 ingredients—pantry staples!
15 minutes prep, then walk away
One slow cooker = easy cleanup
Costs under $9—feeds 6–8 generously
Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(6-quart slow cooker)
12 oz (340g) mostaccioli or penne pasta, uncooked
24 oz (3 cups) jarred marinara sauce (look for “no sugar added”)
15 oz (425g) whole-milk ricotta cheese
3 cups (12 oz) shredded mozzarella cheese, divided
Pro Tips:
Do NOT pre-cook the pasta—it softens perfectly in the slow cooker.
Use whole-milk ricotta—low-fat versions make the dish watery.
Layer strategically: Sauce on bottom prevents sticking; cheese on top creates golden crust.
Step-by-Step Instructions (Creamy, Cheesy, Foolproof)
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