My husband has a particular look he gives me on Saturday evenings. It is somewhere between hopeful and shameless, and I have learned over time that it means one thing: he wants me to make the mostaccioli again tomorrow. This slow cooker baked mostaccioli started out as a happy accident — I threw it together for a winter potluck using pantry pasta, jarred sauce, and generous amounts of cheese because I had run out of ideas and time in equal measure — and it came out so comforting and gooey that now, months later, it is apparently the only dish I am permitted to make on Sunday. The whole pan disappears every single time, and the best part, the part that still genuinely surprises me, is that it takes exactly four ingredients.
Mostaccioli is a tubular pasta similar in shape to penne but with smooth sides, and it has long been a staple of Italian-American baked casseroles for good reason. It holds sauce beautifully inside those hollow tubes, it stands up to slow and gentle cooking without turning mushy, and it bakes into a satisfying, hearty dish that feels completely homemade even when half the work is done by a jar of good marinara and a slow cooker. The slow cooker mimics the low-and-slow oven-baked method that makes baked pasta so special, giving you tender pasta bathed in rich sauce with a golden, stretchy cheese top — and almost no effort on your part beyond layering everything and putting the lid on.
Serving Suggestions
Serve this baked mostaccioli straight from the slow cooker on a sturdy table with a big green salad dressed in a sharp vinaigrette to cut through the richness of all that cheese and sauce. Warm garlic bread or a crusty Italian loaf is perfect for swiping up the extra sauce and any melted cheese that escapes onto the sides of the crock. For a fuller spread, add a side of roasted vegetables — broccoli, Brussels sprouts, or carrots all work beautifully — or set out a simple antipasto plate with olives and marinated peppers. A light red wine like Chianti or a fruity Zinfandel pairs beautifully with the dish, or sparkling water with a squeeze of lemon keeps things bright and refreshing alongside all that cozy comfort food.
Slow Cooker Baked Mostaccioli — Only 4 Ingredients
Servings: 8 to 10
Ingredients
- 1 pound uncooked mostaccioli pasta
- 48 ounces (about 6 cups) jarred marinara or spaghetti sauce
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
