4-Ingredient Slow Cooker Mafalde Pasta 

Why You’ll Love This Recipe 

This slow cooker mafalde pasta recipe is the definition of easy comfort food. With only 4 simple ingredients, you get a rich, creamy, cheesy pasta dish that tastes like it took hours of effort.

Benefits

• Super Easy (Dump & Go) No pre-cooking pasta required
• Budget-Friendly Uses affordable pantry staples
• Time-Saving Perfect for busy days
• Family-Friendly Creamy, cheesy flavor everyone loves
• Versatile Easily customize with veggies or protein

Ingredients 

• 12 oz mafalde pasta (or any ribbon pasta)
• 3 cups tomato pasta sauce (marinara works best)
• 3 cups low-sodium chicken or vegetable broth
• 2 cups shredded mozzarella cheese

Instructions 

Step 1: Prepare the Slow Cooker

Lightly grease your slow cooker to prevent sticking.

Step 2: Make the Sauce Base

Add the tomato sauce and broth, then stir until smooth.

Step 3: Add the Pasta

Break the mafalde pasta in half and add it to the slow cooker.
Make sure all pasta is fully coated and submerged in liquid.

Step 4: Slow Cook

Cover and cook on HIGH for 1.5 to 2 hours, stirring once if possible.
The pasta should be tender and the sauce slightly thickened.

Step 5: Add Cheese

• Stir in 1½ cups mozzarella until melted
• Sprinkle remaining cheese on top
• Cook for another 10–15 minutes until bubbly and cheesy

Step 6: Rest & Serve

Let sit on WARM for 5–10 minutes to thicken.
Serve hot and enjoy that creamy, stretchy cheese!

Serving Ideas 

• Pair with a fresh green salad for balance
• Serve with garlic bread or crusty bread
• Add roasted veggies like asparagus or carrots on the side

Tips for Best Results 

• Keep pasta submerged for even cooking
• Use low-sodium broth to control salt levels
• Stir gently to avoid breaking pasta
• Don’t overcook pasta should stay slightly firm

Variations 

• Vegetarian Boost: Add peas or asparagus
• Protein Option: Mix in shredded chicken
• Flavor Upgrade: Stir in a spoon of pesto
• Extra Creamy: Replace some broth with cream

Storage & Reheating 

• Store leftovers in the fridge for up to 3 days
• Reheat with a splash of broth or water
• Heat until fully hot (about 165°F / 74°C)