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.
Ingredients:
- 45 oz large jar of 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
Directions:
- 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.
- 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.
- Cover with lid and cook on high for about 2 hours.
- Stir and continue to cook for 30 more minutes. Enjoy!
Adapted from Picky Palate.
If I doubled the recipe, how long would you suggest cooking it for?
Do you have to ad the cream cheese? I made a pot of homemade gravy the other day and was planning to use that. Not really sure how the cream cheese will change the flavoring.
Hi Dena. No you don’t have to use the cream cheese. I’ve made pasta in the crockpot several times with just sauce and no cream cheese and it works just fine.
seriously could this be any easier?!?! I wish i had thought of this!!!
It is Brittany! It’s the only way I make pasta these days, lol.
Made this at work today for a lunch potluck. Super easy, quick and oh so delicious. I was asked for the recipe several times! Thank you so much!!
That’s great Liz. I’m so glad it was a hit!
Can I cook on low for 4 hours or do you suggest cooking on high?
Hi Meg. Yes, you could cook it on low. I’d suggest starting at 4 hours and go from there.
Just found this recipe and made it. Could it have been any easier? I’d like to add I use a mini crockpot which is 1.5 qts. I don’t keep track of quantities, but just cut down the recipe by about half or a little more, and it was great! I also didn’t read the recipe right and stirred the pasta and sauce together, but it was fine with a little extra cook time. Thank you so much!
That’s great Jody. I’m so glad you liked it!
How many servings does this recipe make?
Hi Debbie. You should get 4 servings for this recipe unless you have very big eaters in your family. Hope that helps!