Slow Cooker Creamy Tomato Pasta
Easy slow cooker creamy tomato pasta recipe, homemade with simple ingredients. Loaded with tomatoes, cheese, pesto sauce, Italian herbs.
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Ingredients
- 2 jars Pasta sauce 24 oz. jars each
- 1 cup Broth Vegetable or chicken, Low sodium
- ½ cup Onion Finely chopped
- 2 cloves Garlic Finely chopped
- 3 tablespoon Pesto sauce
- Salt To taste
- Pepper To taste
- 1 teaspoon Italian seasoning
- 1 pound Ziti pasta Or penne pasta, Uncooked
- ¼ cup Parmesan cheese Shredded
- ¼ cup Mozzarella cheese Shredded
- ¼ cup Cream cheese
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 372kcalCarbohydrates: 60gProtein: 13gFat: 8gSaturated Fat: 4gCholesterol: 17mgSodium: 337mgPotassium: 218mgFiber: 3gSugar: 3gVitamin A: 383IUVitamin C: 1mgCalcium: 116mgIron: 1mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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