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**Slow Cooker Rigitoni

Slow Cooker Baked Rigatoni

  • Cooking Time:

    4–6 hours
  • Servings:



12 oz. pkg riga­toni
2 1/2 T. extra-vir­gin olive oil (divid­ed)
1 onions, fine­ly chopped
1 cel­ery ribs, fine­ly diced
1 red or green bell pep­per, seed­ed and fine­ly diced
26 oz. chunky mari­nara sauce
10 3/4 oz. con­densed cream of mush­room soup
1/2 tsp. salt
1/4 tsp. ground black pep­per
8 oz. moz­zarel­la cheese, shred­ded
1/4 c. parme­san cheese, shred­ded

It’s time for a deli­cious Ital­ian recipe, and I have just the dish to serve. Slow Cook­er Baked Riga­toni has all the fla­vors of Italy! Enjoy!

  1. Boil a large pot of water. Add the pas­ta & slight­ly stir to moist­en.  Boil 8 min­utes then drain.
  2. Heat 2 T. of the oil in a large & deep skil­let over medi­um heat. Add the onion, cel­ery & pep­per and saute until ten­der. (~ 4 min­utes) Add the mari­nara sauce, mush­room soup, salt, and pep­per and bring to a boil.  (Stir often) Turn off the heat. Stir the cooked pas­ta into the sauce.
  3. Use the remain­ing olive oil to coat a 6-quart slow cook­er (or use a slow cook­er lin­er). Put 1/3 of the pas­ta on the bot­tom of the crock and cov­er with 1/2 of the Moz­zarel­la. Repeat the lay­ers and put the remain­ing pas­ta on top. Cov­er the slow cook­er and cook for  4 to 6 hours on low. (if you have lim­it­ed time you can cook for 2 to 3 hours on high)
  4. Sprin­kle the top with the Parme­san, cov­er, and cook on high for about 10 more min­utes or until the cheese melts. Keep warm for up to 1 hour or serve imme­di­ate­ly.

OPTIONAL: You can put in oven safe dish­es and place under broil­er to brown the cheese if desired.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker Rigatoni

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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I have a 4 qt crock pot, will this recipe work in since it’s 2 qts small­er? If so what por­tion sizes should I use?


Hi! Love your recipes! I was won­der­ing if you could add meat to this recipe, say like Ital­ian sausage or ground beef? Thanks in advance!


any sug­ges­tions on sub­sti­tu­tion for the cream of mush­room soup? It feels too rich for my family’s taste but they love baked cheesy pas­ta dish­es oth­er­wise!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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