4-Ingredient Slow Cooker Fettuccine
This 4-Ingredient Slow Cooker Fettuccine is saucy, cheesy, and wonderfully easy. Dry noodles cook right in the tomato sauce for a cozy one-pot meal with minimal cleanup.
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Ingredients
- 12 ounces dry fettuccine noodles Broken into shorter pieces; thirds work nicely
- 24 ounces pasta sauce Your favorite jarred marinara or similar tomato sauce
- 2 cups water
- 2 cups shredded mozzarella cheese Bagged cheese works well
Instructions
- Lightly coat the inside of your slow cooker with nonstick spray if desired for easier cleanup.
- Spread the broken dry fettuccine across the bottom of the slow cooker as evenly as possible.
- Pour the pasta sauce and water over the noodles.
- Gently press the noodles down with a spoon so most of them are covered by the liquid.
- Cover and cook on low for 2 to 3 hours, checking near the 2-hour mark, until the fettuccine is tender.
- Give everything a gentle stir once or twice during cooking if your slow cooker tends to run hot, adding a small splash of water if the pasta looks dry before it is done.
- Stir in the shredded mozzarella gently, cover the slow cooker again, and let it sit for 10 to 15 minutes until the cheese is melted and the sauce looks creamy.
- Spoon the fettuccine into bowls and serve hot.
Notes
Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat a serving in a microwave-safe bowl with a small splash of water, covered loosely, until hot, stirring once halfway through. You can also reheat it gently in a saucepan over low heat with a splash of water. Freezing is not recommended because the tender noodles may become mushy.
Nutrition
Calories: 407kcalCarbohydrates: 59gProtein: 20gFat: 11gSaturated Fat: 6gCholesterol: 27mgSodium: 718mgFiber: 6gSugar: 10g