Here’s a simple and tasty way to make spinach and pasta in a slow cooker—a hands-off meal that’s creamy, comforting, and full of greens:
🥬 Ingredients (Serves 4–6)
- 12 oz (340 g) pasta (penne, rigatoni, or rotini work well)
- 4 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 1 can (14 oz) diced tomatoes (optional for a tomato version)
- 1 ½ cups vegetable or chicken broth
- 1 cup milk or cream
- 1 cup shredded mozzarella or cheddar cheese
- 2–3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried Italian herbs (basil, oregano)
- Salt and pepper to taste
- Optional: ½ cup Parmesan cheese for topping
👩🍳 Instructions
1. Prep Ingredients
- Spray slow cooker with cooking spray or lightly oil.
- Chop onion and garlic; wash spinach if using fresh.
2. Combine in Slow Cooker
- Add pasta, broth, milk, garlic, onion, and herbs.
- Stir gently to combine.
3. Cook
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours, stirring occasionally.
- About 15 minutes before the end, add spinach and cheese.
- Continue cooking until pasta is tender and cheese is melted.
4. Serve
- Season with salt and pepper to taste.
- Sprinkle Parmesan on top if desired.
- Serve warm as a main dish or side.
💡 Tips
- Use slightly undercooked pasta when adding to the slow cooker so it doesn’t get mushy.
- Add protein like cooked chicken, sausage, or beans for a complete meal.
- For a creamier texture, stir in cream cheese or ricotta before serving.
If you want, I can make a one-pot slow cooker version with garlic, cream cheese, and cherry tomatoes that’s extra creamy and ready in under 3 hours.
