Slow Cooker “Dump & Go” Penne with Ricotta

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Slow Cooker “Dump & Go” Penne with Ricotta

This recipe is a lifesaver for busy weeknights. By cooking the pasta directly in the slow cooker with the sauce and water, the noodles absorb all the flavor, resulting in a rich, cohesive dish.

  • Prep time: 10 minutes

  • Cook time: 2–3 hours (Low)

  • Servings: 6–8 people

Ingredients

  • Pasta: 1 box (16 oz) dry Penne or Ziti.

  • Sauce: 2 jars (24 oz each) of your favorite Marinara or Pasta sauce.

  • Cheese: 1 container (15 oz) Whole Milk Ricotta, 2 cups Shredded Mozzarella, ½ cup Grated Parmesan.

  • Liquid: 1 cup water (or beef/vegetable broth for more flavor).

  • Seasoning: 1 tsp Italian seasoning, ½ tsp garlic powder, salt, and pepper to taste.

Instructions

  1. Layer the Base: Pour one jar of pasta sauce and the water/broth into the bottom of the slow cooker. Stir to combine.

  2. Add Pasta: Pour the dry noodles over the sauce. Stir gently to ensure most of the noodles are touching the liquid.

  3. The Ricotta Layer: As seen in your photo, dollop the ricotta cheese over the pasta in thick rows or spots.

  4. Top it Off: Pour the second jar of sauce over the ricotta. Sprinkle with Italian seasoning and garlic powder.

  5. Slow Cook: Cover and cook on Low for 2 to 2.5 hours.

    Note: Check at the 2-hour mark. Pasta in a slow cooker can go from “al dente” to “mushy” quickly!

  6. Final Cheese: Once the pasta is tender, sprinkle the mozzarella and parmesan over the top. Cover for another 10–15 minutes until the cheese is bubbly and melted.

Pro Tips & Notes

  • Don’t Overcook: Every slow cooker runs at a different temperature. Start checking your pasta early.

  • The Water Ratio: It might feel weird adding dry pasta, but it needs that extra cup of water/broth to hydrate properly since it isn’t being boiled first.

  • Meat Option: If you want protein, stir in 1 lb of browned ground beef or Italian sausage into the sauce before layering.

Nutritional Info (Per Serving)

  • Calories: 420 kcal

  • Fat: 18g

  • Carbs: 48g

  • Protein: 22g

  • Fiber: 4g

Benefits of this Recipe

  • One-Pot Cleanup: No strainers, no extra pots, just the slow cooker crock.

  • Energy Efficient: Uses significantly less power than preheating a large oven.

  • Kid-Friendly: Even the pickiest eaters usually can’t say no to pasta and melted cheese.

Q&A

Q: Can I use whole wheat pasta? A: Yes, but keep in mind whole wheat pasta usually requires a bit more liquid and about 30 minutes longer to soften.

Q: Why is my pasta mushy? A: This usually happens if it’s cooked on “High” or left too long. Always aim for “Low” heat for pasta dishes in a slow cooker to maintain the texture.

Q: Can I freeze the leftovers? A: Absolutely. It holds up well in the freezer for up to 3 months. Reheat with a splash of water to loosen the sauce.

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