I recently came across this recipe for creamy spaghetti a few months ago on Pinterest. I was skeptical to give it a try because it called for cooking raw spaghetti in the crockpot. I’d never heard of being able to toss unboiled pasta in the crockpot but thought “what the heck, I’ll give it a whirl”. Instead of using spaghetti, I opted to try this recipe with rigatoni pasta.
Let me just mention how unbelievably quick and easy this recipe is. It literally takes 10 – 15 minutes to throw everything together then walk away. I didn’t go back to it until a few hours later, gave it a stir and voila! Instant dinner!
The pasta is evenly cooked and stays very moist and is not dried out at all. The cream cheese gives it another dimension of flavor that I wasn’t expecting. I very much prefer the taste of this now over just cooking it on the stove.
The original recipe called for layering in cooked ground beef too but I chose not to add that. Don’t just limit yourself to rigatoni pasta with this recipe though, feel free to choose whichever style you’d like. I think next time I’m going the spiral route.
No Boil Crockpot Creamy Pasta
from Picky Palate
45oz large jar of Ragu pasta sauce (or 2 standard sized jars of your favorite sauce)
1/2 lb uncooked rigatoni (or pasta of your choice)
1/4 cup grated Parmesan cheese
2 oz cream cheese
1/2 cup water
1. Pour a very generous layer of pasta sauce (about 1/3 of the jar) in the bottom of your crockpot. Add water and stir. Pour in your uncooked pasta in an even layer.
2. Add more pasta sauce (about another 1/3 of the jar) on top of the uncooked pasta. Sprinkle top with Parmesan and dot with the cream cheese. Pour another thin layer of sauce on top.
3. Cover with lid and cook on high for about 2 hours. Stir and continue to cook for 30 more minutes. Enjoy!