Servings: 4 to 6
If you are looking for an incredibly easy, hands-off pasta dish that feels cozy and satisfying, this 4-Ingredient Slow Cooker Spring Mafalde is exactly what you need. Made with just ruffled ribbon pasta, marinara sauce, broth, and mozzarella cheese, it comes together with minimal effort and delivers a rich, comforting meal that the whole family will love.
Mafalde (or a similar ruffled ribbon pasta) is the star of this dish. Its wide, wavy edges are perfect for catching and holding onto the thick, glossy tomato sauce and the gooey, melted cheese. Cooking the pasta directly in the sauce and broth in the slow cooker infuses it with flavor and creates a velvety texture without the need for a separate pot of boiling water.
Why This Recipe Works
This recipe relies on the magic of slow cooking to transform simple ingredients into something special. The pasta cooks gently in the flavorful mixture of marinara and broth, absorbing the liquid and releasing its starches, which naturally thickens the sauce. Adding the mozzarella in two stages is key: the first batch melts into the sauce, making it creamy and rich, while the second batch creates a gooey, bubbling, golden layer on top.
Ingredients
- 12 oz dry ruffled ribbon pasta (mafalde or similar)
- 3 cups jarred tomato-based pasta sauce (about 24 oz total), preferably a simple marinara
- 3 cups low-sodium chicken or vegetable broth
- 2 cups shredded low-moisture mozzarella cheese
Directions
- Lightly coat the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking and scorching along the edges.
- Pour the jarred tomato-based pasta sauce into the slow cooker. Add the low-sodium broth and whisk or stir until the mixture looks smooth and evenly combined; it should be a loose, pourable sauce.
- Break the dry ruffled ribbon pasta in half so it nests more easily in the slow cooker. Add the pasta to the sauce, pressing and stirring gently so all the pieces are submerged and coated. Try to keep most of the pasta under the surface of the liquid to ensure even cooking.
- Cover the slow cooker with the lid and cook on HIGH for 1 hour 30 minutes to 2 hours, stirring once or twice if you are nearby. The pasta is done when it is just tender but still holds its ruffled shape and the sauce has thickened to a glossy, amber-orange color from the starch and dairy in the cheese you’ll add next.
- Once the pasta is barely tender, quickly lift the lid and sprinkle 1 1/2 cups of the shredded mozzarella evenly over the top. Use a spoon to gently fold the cheese into the pasta and sauce so it melts throughout, but leave some cheese streaks and pockets for that stretchy, bubbling effect.
- Sprinkle the remaining 1/2 cup mozzarella over the surface in an even layer. Cover again and cook on HIGH for another 10 to 15 minutes, or until the cheese on top is fully melted, bubbling around the edges, and the surface looks glossy and lightly amber from the sauce peeking through.
- Turn the slow cooker to WARM and let the pasta sit, covered, for 5 to 10 minutes to thicken slightly. The sauce will cling to the ruffled edges, and you should see steam rising as you lift the lid. Serve straight from the slow cooker, scooping down to get both the creamy sauce and the stretchy top layer of cheese in each portion.
Tips for the Best Results
Keep the pasta submerged. Push the pasta down into the liquid as much as possible. Any pieces sticking out above the sauce may not cook evenly and could end up crunchy.
Don’t overcook the pasta. Slow cookers vary, so start checking at the 1 hour 30 minute mark. The pasta should be just tender but still hold its shape. It will continue to soften slightly as it sits with the cheese.
Use low-moisture mozzarella. Fresh mozzarella contains too much water and will make the sauce watery. Low-moisture, pre-shredded mozzarella melts beautifully and creates that perfect stretchy texture.
Stir gently. When folding in the cheese, use a gentle hand to avoid breaking up the delicate pasta ribbons.
Add a little freshness. While this is a 4-ingredient recipe, a sprinkle of fresh basil or a pinch of red pepper flakes right before serving adds a nice pop of color and flavor.
Storage and Serving
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of broth or water if the pasta has absorbed too much sauce. Serve it with a simple green salad and crusty garlic bread for a complete meal.
Simple, hearty, and completely hands-off, this 4-Ingredient Slow Cooker Spring Mafalde is a fantastic recipe to keep in your rotation for easy weeknight dinners.