4-Ingredient Slow Cooker Baked Mostaccioli
If you’re looking for a delicious and easy meal to prepare, the 4-Ingredient Slow Cooker Baked Mostaccioli is the perfect option. With just a few simple ingredients, you can create a hearty and satisfying dish that the whole family will love. This recipe takes the fuss out of cooking while still delivering great flavor and comfort.
Why Make This Recipe
This recipe is great for those busy days when you want a homemade meal without spending hours in the kitchen. The slow cooker does all the work for you. Plus, with only four main ingredients, it keeps things simple and affordable. It’s perfect for gatherings, weeknight dinners, or even freezing for later meals.
How to Make 4-Ingredient Slow Cooker Baked Mostaccioli
Ingredients:
- 1 pound uncooked mostaccioli pasta
- 48 ounces jarred marinara or spaghetti sauce
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Directions:
- Lightly grease a large oval slow cooker with nonstick spray.
- In a large bowl, combine the uncooked mostaccioli and jarred marinara sauce, stirring well.
- In a separate bowl, mix 2 cups of mozzarella cheese with 1/2 cup of Parmesan cheese.
- Spoon one-third of the sauced mostaccioli into the slow cooker and spread it evenly. Sprinkle half of the cheese mixture on top.
- Repeat the process with another one-third of the mostaccioli and the remaining cheese mixture.
- Finally, top with the last one-third of the mostaccioli.
- Combine the remaining mozzarella and Parmesan cheese, then sprinkle it over the top.
- Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Check the doneness around the 2 1/2-hour mark, cooking until the pasta is tender and the cheese is bubbling.
- For a browned top, you can use a broiler for an additional 3 to 5 minutes if desired.
- Let sit before serving.
How to Serve 4-Ingredient Slow Cooker Baked Mostaccioli
Serve the baked mostaccioli hot, straight from the slow cooker. It pairs well with a side salad and garlic bread for a complete meal. You can also sprinkle some fresh herbs like basil or parsley on top for added flavor.
How to Store 4-Ingredient Slow Cooker Baked Mostaccioli
To store leftovers, let the baked mostaccioli cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make 4-Ingredient Slow Cooker Baked Mostaccioli
- Feel free to add cooked ground meat or vegetables to the dish for extra flavor and nutrition.
- Use your favorite type of marinara sauce to customize the taste.
- If you prefer a more cheesy version, you can add extra mozzarella or Parmesan cheese.
Variation
You can easily turn this recipe into a vegetarian option by adding your favorite veggies like spinach, mushrooms, or bell peppers. Just sauté them before adding to the slow cooker.
FAQs
1. Can I use other types of pasta?
Yes, you can use other pasta shapes like penne or rigatoni. Just adjust the cooking time as needed.
2. How long can I keep leftovers?
If refrigerated, leftovers can be kept for up to 3 days. For freezing, they last up to 3 months.
3. Can I make this dish ahead of time?
Absolutely! You can prepare the ingredients the night before and put them in the slow cooker in the morning for a ready meal.
Enjoy your delicious 4-Ingredient Slow Cooker Baked Mostaccioli!
4-Ingredient Slow Cooker Baked Mostaccioli
Ingredients
Method
- Lightly grease a large oval slow cooker with nonstick spray.
- In a large bowl, combine the uncooked mostaccioli and jarred marinara sauce, stirring well.
- In a separate bowl, mix 2 cups of mozzarella cheese with 1/2 cup of Parmesan cheese.
- Spoon one-third of the sauced mostaccioli into the slow cooker and spread it evenly. Sprinkle half of the cheese mixture on top.
- Repeat the process with another one-third of the mostaccioli and the remaining cheese mixture.
- Finally, top with the last one-third of the mostaccioli.
- Combine the remaining mozzarella and Parmesan cheese, then sprinkle it over the top.
- Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Check the doneness around the 2 1/2-hour mark, cooking until the pasta is tender and the cheese is bubbling.
- For a browned top, you can use a broiler for an additional 3 to 5 minutes if desired.
- Let sit before serving. Serve hot, paired with a side salad and garlic bread, and optionally sprinkle with fresh herbs like basil or parsley.
