Here’s a simple, flavorful way to make spinach and pasta in a slow cooker—a creamy, comforting one-pot meal that’s perfect for busy days.
🍝 Ingredients
- 8 oz (225 g) pasta (penne, rotini, or shells)
- 4 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- 2 tbsp olive oil or butter
- Salt, pepper, and optional herbs (basil, oregano, thyme)
🥄 Instructions
- Prep the slow cooker:
- Lightly grease the slow cooker with oil or butter.
- Add aromatics:
- Place diced onion and garlic in the slow cooker.
- Add liquids and pasta:
- Pour in broth and milk.
- Stir in uncooked pasta, making sure it’s mostly submerged.
- Cook:
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours, stirring once halfway through.
- Check pasta for doneness—timing may vary slightly depending on your slow cooker.
- Add spinach and cheese:
- Stir in fresh or thawed spinach and shredded cheese.
- Cover and cook 5–10 more minutes until spinach wilts and cheese melts.
- Season to taste:
- Add salt, pepper, and herbs as desired.
🍽️ Tips & Variations
- Protein boost: Add cooked chicken, sausage, or ground beef.
- Creamy version: Stir in cream cheese or ricotta along with the cheese.
- Vegetable upgrade: Add mushrooms, bell peppers, or zucchini.
- Dairy-free: Use plant-based milk and cheese alternatives.
This slow-cooker spinach and pasta dish is hands-off, comforting, and perfect for weeknight dinners.
If you want, I can give a version that turns it into a full cheesy casserole style, baked at the end for a golden top.
