This 5-ingredient slow cooker lenten marinara pasta using mezzi rigatoni is exactly the kind of set-it-and-forget-it dinner I lean on during busy church seasons. You toss everything into the slow cooker before morning mass, head out the door, and walk back into a house that smells like Sunday at your grandma’s. The pasta turns fork-tender and absolutely swimming in rich tomato sauce, so it feels cozy and indulgent even though it’s simple and meatless. It’s a very Midwestern, family-style kind of meal: big slow cooker on the counter, everyone grabbing a spoon to “taste test” the sauce before it hits the table.
Serve this saucy mezzi rigatoni straight from the slow cooker with a big green salad—think romaine, cucumbers, and a zippy vinaigrette—to balance the richness of the marinara. Warm garlic bread or a crusty baguette is perfect for swiping up extra sauce from the bottom of the bowl. If you’re keeping it strictly Lenten, skip any meat add-ins and offer a simple side of steamed or roasted vegetables like broccoli or green beans. A sprinkle of grated Parmesan or Romano on top is optional but highly encouraged if it fits your observance, and a glass of red wine or sparkling water with lemon rounds out the meal.
5-Ingredient Slow Cooker Lenten Marinara Mezzi Rigatoni
Servings: 6
Ingredients
1 pound (450 g) dried mezzi rigatoni pasta
1 (24-ounce) jar marinara sauce (about 3 cups)
3 cups water (or low-sodium vegetable broth)
1 cup shredded mozzarella cheese (or Italian blend), divided
1 teaspoon kosher salt (plus more to taste)
Directions
Lightly spray the inside of a large slow cooker (5–6 quarts) with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the entire jar of marinara sauce into the slow cooker. Add the water (or vegetable broth) and kosher salt, then whisk or stir well until the sauce and liquid are completely combined into a loose, soupy mixture.
