Here’s a simple, reliable Slow Cooker Spinach and Pasta recipe—creamy, comforting, and easy to customize 🍝🌿
Slow Cooker Spinach and Pasta
Ingredients
- 12 oz pasta (penne, rotini, or ziti)
- 2 cups vegetable or chicken broth
- 1½ cups marinara sauce (or crushed tomatoes)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella (optional)
Instructions
- Build the Sauce
- Add broth, marinara, onion, garlic, olive oil, Italian seasoning, salt, and pepper to the slow cooker.
- Stir to combine.
- Cook
- Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
- Add Pasta
- Stir in uncooked pasta, making sure it’s submerged.
- Switch to HIGH and cook 20–30 minutes, stirring once.
- Finish
- Stir in cream, spinach, Parmesan, and mozzarella.
- Cover and cook 10–15 minutes until spinach wilts and pasta is tender.
- Serve
- Adjust seasoning and serve hot.
Tips for Success
- Add pasta near the end to avoid mushiness.
- Use sturdy pasta shapes.
- Stir once halfway through pasta cooking.
Variations
- Garlic Parmesan: Skip marinara, add more cream + broth.
- Protein add-ins: Cooked chicken, sausage, or chickpeas.
- Vegan: Use coconut milk + nutritional yeast.
- Lemon spinach pasta: Add lemon zest at the end.
If you want, I can also give you a dump-and-go version, spinach Alfredo, or one-pot stovetop alternative 😊
