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+ servings

Slow Cooker Creamy Tomato Pasta

Easy slow cooker creamy tomato pasta recipe, homemade with simple ingredients. Loaded with tomatoes, cheese, pesto sauce, Italian herbs.


  • 2 jars Pasta sauce, 24 oz. jars each
  • 1 cup Broth, Vegetable or chicken, Low sodium
  • 1/2 cup Onion, Finely chopped
  • 2 cloves Garlic, Finely chopped
  • 3 tbsp Pesto sauce
  • Salt, To taste
  • Pepper, To taste
  • 1 tsp Italian seasoning
  • 1 pound Ziti pasta, Or penne pasta, Uncooked
  • 1/4 cup Parmesan cheese, Shredded
  • 1/4 cup Mozzarella cheese, Shredded
  • 1/4 cup Cream cheese


  • Add one jar of pasta sauce, broth, onion, garlic, pesto sauce, salt, pepper, Italian seasoning in a crockpot (6 quart or larger).
  • Mix until combined.
  • Add the pasta, parmesan cheese, mozzarella cheese and spoonfuls or cream cheese.
  • Then, pour the second jar of pasta as evenly as you can, on top of the cheeses.
  • Cover and cook on High heat for 1 hour or until pasta is cooked through.
  • Please note that your cooking time may vary, based on the brand, size and even age of crockpot you are using. For me, 1 hour was the best cooking time. For you, it could be higher up to 1.5 hours or lower at just 40-45 minutes. Keep a close eye.
  • Mix everything together.
  • Garnish with roughly chopped fresh parsley or basil and more shredded cheese. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. A splash of water or broth may be required because the pasta will absorb a lot of the sauce. 


Calories: 372kcal, Carbohydrates: 60g, Protein: 13g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 337mg, Potassium: 218mg, Fiber: 3g, Sugar: 3g, Vitamin A: 383IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 1mg