I just love it when I can find a one pot dish that will serve as dinner for my family. We get so busy sometimes that I just don’t have the time to cook an entire meal and then there’s the cleanup. If I can feed them all without standing in the kitchen for an hour and then just clean up one pot – I’m in heaven.

That’s why I love this crock pot pasta recipe. It’s got everything in it that you need to make a delicious and wholesome family meal, and it just takes one pot to cook it!

If you have 15 minutes to spare, you have enough time to put this all together. Then, just let it do its thing in the crock pot for a few hours and you’ve got a wonderful dinner. Now, this could also be a side dish and if you prefer, you could add some sort of meat but I think the pasta alone is a great dinner – unless of course you want to add meatballs.

I’m always up for meatballs. I’m always up for pasta, too, which is why I really love this recipe. It’s just as easy to make as this BLT pasta salad and just as delicious.

With cremini mushrooms, red onion, bell pepper, and ricotta cheese, this almost tastes like lasagna, but it’s much easier to make. My family adores pasta dishes so I knew that this one would be a hit.

What I really love about it is how very easy it is to get everything ready and then you have a few hours to relax, do household chores, or just about anything you want while it cooks. And, you know what would be an excellent dessert with this pasta dish? This lemon glazed zucchini bread.

So there you have it. You’ve got a wonderful dinner recipe that won’t take you long at all to prepare and it can serve as the entire meal. You just have to add maybe a small side salad and some garlic bread and you’re all set. I love the simplicity of this and the taste is really out of this world.

Crock Pot Pasta

Prep Time: 15 minutes

Cook Time: 3 hours

Total time: 3 hours 15 minutes

Yield: 6 servings

Serving size: 12 oz (350 g)

Cuisine: American

Type: Main dish, side dish

Ingredients:

2 tbsps. of olive oil
10 oz. (300 g ) of cremini mushrooms, thinly sliced
1 large bell pepper, cut into cubes
1 medium red onion, thinly sliced
2 garlic cloves
7 oz. (200 g) of ricotta cheese
7 oz. (200 g) of frozen spinach, thawed
16 oz. (450 g) of penne pasta
21 oz. (600 g) of tomato pasta sauce
1 tsp. of dried basil
2 cups of shredded mozzarella
1 egg

Instructions

1. Using preheated olive oil, sauté bell pepper and onions until softened. Add mushrooms and cook until all the excess liquid evaporates. Mix with garlic and spinach. Season with salt and freshly ground pepper to taste.
2. Combine ricotta with egg, basil and half of the mozzarella cheese.
3. In a crock pot, layer half of the tomato sauce, then half of the vegetables, half of the penne pasta and ⅔ of the ricotta mixture. Layer remaining pasta, tomato sauce, veggies and cheese mixture on top and finish off with leftover mozzarella.
4. Cook on LOW for 3-4 hours or until pasta is done.

Cremini mushrooms, bell pepper and red onion give this pasta dish its wonderful flavor

Layer the ingredients in the crock pot to cook

Cover with mozzarella cheese before cooking

This dish is as attractive as it is delicious

Just one pot to cook an entire family dinner – and in very little time

Yield: 6 servings

This Crock Pot Pasta Will Quickly Become Your Favorite One Pot Meal

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You’ve got a wonderful dinner recipe that won’t take you long at all to prepare and it can serve as the entire meal. You just have to add maybe a small side salad and some garlic bread and you’re all set. I love the simplicity of this and the taste is really out of this world.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 2 tbsps. of olive oil
• 10 oz. (300 g) of cremini mushrooms, thinly sliced
• 1 large bell pepper, cut into cubes
• 1 medium red onion, thinly sliced
• 2 garlic cloves
• 7 oz. (200 g) of ricotta cheese
• 7 oz. (200 g) of frozen spinach, thawed
• 16 oz. (450 g) of penne pasta
• 21 oz. (600 g) of tomato pasta sauce
• 1 tsp. of dried basil
• 2 cups of shredded mozzarella
• 1 egg

Instructions

1. Using preheated olive oil, sauté bell pepper and onions until softened. Add mushrooms and cook until all the excess liquid evaporates. Mix with garlic and spinach. Season with salt and freshly ground pepper to taste.
2. Combine ricotta with egg, basil and half of the mozzarella cheese.
3. In a crock pot, layer half of the tomato sauce, then half of the vegetables, half of the penne pasta and ⅔ of the ricotta mixture. Layer remaining pasta, tomato sauce, veggies and cheese mixture on top and finish off with leftover mozzarella.
4. Cook on LOW for 3-4 hours or until pasta is done.

Nutrition Information:

Serving Size:

12350
Amount Per Serving: Calories: 420Total Fat: 12.4gSaturated Fat: 3.8gCholesterol: 98mgSodium: 497mgCarbohydrates: 58.3gFiber: 3.2gSugar: 8.8gProtein: 20g