Today’s recipe is a simple, rewarding way to bring the magic of two classic sauces—marinara and Alfredo—together in one warm and comforting dish. By letting your slow cooker do the work, you can focus on other tasks while layers of pasta soak up all that saucy goodness. The result? A bold, creamy dinner that’s perfect for busy weeknights or a cozy weekend meal.
Ingredients
- 1 pound (about 450 g) rotini or penne pasta, uncooked
- 1 jar (24 oz) of your favorite marinara sauce
- 1 jar (15 oz) of Alfredo sauce
- 1 cup vegetable or chicken broth
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Begin by lightly greasing the inside of your slow cooker. Spread half of the marinara sauce on the bottom, followed by an even layer of the uncooked pasta. Pour in the broth, then sprinkle dried basil, dried oregano, salt, and pepper over the pasta. Next, drizzle half of the Alfredo sauce and top with half of the mozzarella. Follow with the remaining marinara, another layer of pasta, the rest of the Alfredo sauce, and finish with the remaining mozzarella.
Cover the slow cooker with its lid and set it on low for about 3 hours or on high for 1½ to 2 hours. Check occasionally in the second half of cooking to ensure the pasta is soaking up the sauces and becoming tender. Depending on your slow cooker, you may need a splash more broth if the mixture seems dry.
Once the pasta is cooked and the cheese is melted and bubbly, turn off the heat. Carefully stir everything together to ensure those flavors are fully combined. If desired, garnish with a little extra dried basil or fresh parsley for a pop of color.
Now dig in! Spoon the saucy, cheesy pasta onto plates and pair it with a crisp green salad or garlic bread for a complete meal.
This Creamy Red & White Slow Cooker Pasta is a dream for anyone looking for a hands-off cooking option that still delivers big flavor. It’s family-friendly and easily adaptable—swap regular pasta for whole wheat or gluten-free varieties if needed.
If you prefer a lighter version, choose light Alfredo sauce and add extra veggies like spinach or mushrooms. However you make it, this fuss-free dish unveils a comforting contrast of tangy marinara and velvety Alfredo in every single bite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
