Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top. Cover the slow cooker again and let it sit on WARM (or LOW, if your slow cooker doesn’t have WARM) for 10 to 15 minutes, just until the cheese on top is melted and gooey.
Serve the mezzi rigatoni straight from the slow cooker while hot, making sure to spoon extra sauce over each portion so every bowl is generously coated and truly swimming in sauce. Leftovers can be cooled, stored in an airtight container, and reheated with a splash of water or broth to loosen the sauce.
To keep this recipe Lenten and meatless but add more flavor, stir in 1 to 2 teaspoons of dried Italian seasoning, crushed red pepper flakes for a little heat, or a teaspoon of garlic powder along with the salt. If your observance allows dairy but you want to lighten it up, cut the cheese in half or swap in part-skim mozzarella. For a slightly more indulgent version outside of Lent, you can add 1/2 pound of browned Italian sausage or ground beef to the slow cooker with the sauce and water at the beginning; just know it won’t be Lenten anymore. Whole-wheat or high-protein mezzi rigatoni also work, but they may cook a bit faster, so start checking around the 2 1/2-hour mark. If you prefer extra-saucy pasta (especially if your slow cooker runs hot), add an extra 1/2 to 1 cup of water or broth at the start. For a dairy-free version, simply omit the cheese and finish with a drizzle of good olive oil and a sprinkle of nutritional yeast or fresh herbs like basil or parsley right before serving. This is also a great meal-prep option: measure out the pasta and cheese the night before, and in the morning you only have to dump everything into the slow cooker, stir, and go.
