Easy Slow Cooker Pasta Tomato (Printable Version)
Slow-cooked pasta with a rich tomato sauce and a generous blend of cheeses makes weeknight dinners simple.
# Ingredients:
→ Tomato Sauce Base
01 -
794 g crushed tomatoes
02 -
170 g tomato paste
03 -
2 cups (480 ml) water
04 -
1 tablespoon (15 ml) olive oil
05 -
1 tablespoon (15 g) honey or granulated sugar
06 -
2 teaspoons dried oregano
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon ground black pepper
09 -
0.5 teaspoon red pepper flakes (optional)
→ Pasta and Cheese
10 -
16 ounces (454 g) rotini or ziti noodles
11 -
1 cup (240 g) cottage cheese
12 -
1 cup (120 g) mozzarella cheese, shredded
13 -
0.25 cup (25 g) Parmesan cheese, freshly grated
14 -
1 cup (240 ml) water
# Steps:
01 -
In the base of a large slow cooker, combine crushed tomatoes, tomato paste, 480 ml water, olive oil, honey, dried oregano, kosher salt, black pepper and red pepper flakes if using. Stir to integrate all components evenly.
02 -
Cover the slow cooker and cook on low for 4 to 5 hours, allowing flavors to meld and sauce to develop fully.
03 -
After 4–5 hours, remove the lid and add the remaining 240 ml water, uncooked noodles, cottage cheese, and mozzarella cheese. Stir gently to combine throughout the sauce.
04 -
Cover, switch the slow cooker to high, and cook for 25 minutes for white pasta or up to 45 minutes for whole grain pasta, stirring once midway, until the noodles are tender.
05 -
Once pasta reaches desired tenderness, sprinkle freshly grated Parmesan cheese over top and serve immediately.
# Notes:
01 -
Jarred tomato sauce can replace homemade sauce; use 794 g jarred sauce with 240 ml water and cook on low 1 hour before adding pasta and cheeses.
02 -
Ricotta cheese may be substituted for cottage cheese for a smoother texture.
03 -
Browned ground beef or sausage can be stirred into the sauce with the pasta for added protein.
04 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.