Crock Pot Rigatoni
Warm, comforting, and incredibly easy to make, Crock Pot Rigatoni is the ultimate one-pot pasta dish perfect for busy weeknights or relaxed weekends. This hearty recipe combines tender rigatoni pasta, flavorful ground beef, rich marinara sauce, and a blend of gooey mozzarella and tangy Parmesan cheese for a dish that will have everyone coming back for seconds. Enhanced with aromatic garlic, Italian seasoning, and a touch of fresh basil, every bite bursts with classic Italian flavors. The best part? This slow-cooker meal requires minimal effort—simply layer the ingredients in your Crock Pot, let it simmer to perfection, and enjoy fuss-free cooking. With minimal prep and just one pot to clean, Crock Pot Rigatoni is a comforting crowd-pleaser that’s sure to become a staple in your dinner rotation.
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 1 lb Ground beef
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 24 oz Marinara sauce
- 14 oz Diced tomatoes, undrained
- 2 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Fresh basil, chopped
- 1 tbsp Olive oil
- 1.5 cups Water
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and minced garlic, sautéing for 2-3 minutes until fragrant.
Add the ground beef to the skillet, cooking and breaking it up with a spoon until browned and fully cooked through, about 6-8 minutes. Drain any excess grease and set the mixture aside.
In the Crock Pot, combine the marinara sauce, diced tomatoes (undrained), Italian seasoning, salt, black pepper, and 1 cup of water. Stir to combine.
Add the cooked ground beef mixture to the Crock Pot and stir well.
Pour the uncooked rigatoni pasta into the Crock Pot, gently pressing it into the sauce mixture to ensure it's mostly covered. Add the remaining 1/2 cup of water, if needed, to ensure the pasta is submerged.
Set the Crock Pot to cook on LOW for 4 hours, stirring halfway through to ensure the pasta cooks evenly.
After 4 hours, stir in 1 cup of shredded mozzarella cheese and mix well. Sprinkle the remaining mozzarella cheese and all of the Parmesan cheese evenly over the top.
Cover the Crock Pot and let the cheese melt for an additional 10-15 minutes.
Turn off the Crock Pot, garnish with fresh chopped basil, and serve warm.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 402 mg | 31% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
