Set this up before morning mass and came home to something the whole family fought over. Fork-tender and swimming in sauce.

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Add the dried mezzi rigatoni to the slow cooker and stir, making sure all of the pasta is submerged in the saucy liquid. It will look very loose at this stage—that’s what you want so the pasta can absorb enough moisture and end up fork-tender and swimming in sauce.
Sprinkle half of the shredded mozzarella (1/2 cup) over the top of the pasta mixture, but do not stir it in. This melts down as it cooks and helps create that rich, slightly cheesy, clingy sauce without turning into a solid cheese layer.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, without lifting the lid during the first 2 1/2 hours. Around the 3-hour mark, check the pasta: it should be tender but not mushy, and the sauce should be thickened and bubbling around the edges.

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