Slow cooker spinach pasta is a delightful dish that effortlessly marries convenience with comforting flavors. This recipe not only serves as a family-friendly dinner idea but also boasts the enriching goodness of spinach, making it a nutritious choice for vegetarians and pasta lovers alike. The magic of this dish lies in its creamy spinach sauce, which envelops the pasta, creating a luscious texture that satisfies the palate. The slow cooking technique allows the flavors to meld beautifully, making each bite memorable.
Ingredients
Scale:
8 ounces of pasta (penne, rotini, or fusilli)
4 cups fresh spinach, chopped (or 1 cup of frozen spinach, thawed and drained)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups vegetable broth
1 cup heavy cream
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley, chopped (for garnish)
Extra grated Parmesan cheese (optional)
Instructions
Lightly grease the inside of your slow cooker with cooking spray or olive oil to prevent sticking.
Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package instructions indicate (al dente). Drain and set aside.
In a mixing bowl, combine the vegetable broth, heavy cream, minced garlic, Italian seasoning, salt, and pepper. Stir until well blended.
Layer the cooked pasta, chopped spinach, ricotta cheese, and mozzarella cheese in the slow cooker. Pour the sauce mixture over the top, ensuring everything is evenly coated.
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours. Stir occasionally during cooking to ensure even distribution of flavors.
The dish is ready when the spinach is wilted and the cheeses are melted and bubbly. The pasta should be tender but not mushy.
Once cooked, give it a gentle stir. Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
