This 5-ingredient slow cooker Easter penne is the kind of set-it-and-forget-it dinner that makes busy weeks and holiday weekends feel a little easier. You literally toss uncooked penne straight into the slow cooker with four everyday items—jarred marinara, cream cheese, milk, and shredded mozzarella—and let it do its thing. No boiling water, no separate pans, and no fancy ingredients. It’s cozy, kid-friendly, and feels special enough for an easy Easter meal when you’d rather be hunting eggs with the kids than hovering over the stove.
Serve this creamy penne straight from the slow cooker with a simple green salad or steamed broccoli to balance the richness. Garlic bread or warm dinner rolls are perfect for soaking up the extra sauce, and a light fruit salad or sliced fresh berries makes a nice, bright finish. If you’re serving this for Easter, pair it with ham or roasted chicken, plus a veggie side like roasted carrots or asparagus to round out the plate.
5-Ingredient Slow Cooker Easter PenneServings: 6
Ingredients
16 ounces uncooked penne pasta (about 4 cups dry)
3 cups jarred marinara or pasta sauce
2 cups whole milk
8 ounces cream cheese, cut into cubes
2 cups shredded mozzarella cheese, divided
Directions
Spray the inside of a 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Scatter the uncooked penne pasta evenly over the bottom of the slow cooker so it’s in a single, fairly even layer.
In a large bowl or measuring pitcher, whisk together the marinara sauce and milk until well combined.
Pour the marinara-milk mixture evenly over the uncooked penne, pressing the pasta down gently with a spoon to make sure most of it is submerged in liquid.
Dot the cream cheese cubes evenly over the top of the pasta and sauce.
Sprinkle 1 cup of the shredded mozzarella over everything, reserving the remaining 1 cup for later.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the penne is just tender. Avoid opening the lid during the first 1 1/2 hours so the heat and moisture stay trapped inside.
Once the pasta is tender, remove the lid and stir everything together well, making sure the cream cheese is melted and the sauce is creamy and evenly coating the penne.
Sprinkle the remaining 1 cup of mozzarella over the top. Cover and cook on LOW for another 10 to 15 minutes, just until the cheese on top is melted and gooey.
Taste and adjust seasoning with salt and pepper if needed. Serve warm straight from the slow cooker, and switch to the WARM setting if you’re keeping it out for a family-style meal or Easter buffet.
Variations & Tips
For added protein, stir in 2 cups of cooked, chopped ham or rotisserie chicken when you mix the pasta and sauce together near the end of cooking. To sneak in veggies, fold in 1 to 2 cups of frozen peas or chopped spinach during the last 20 to 30 minutes on LOW so they heat through without getting mushy. If you prefer a little kick, add a pinch of red pepper flakes or a few shakes of Italian seasoning to the marinara and milk mixture. You can swap the mozzarella for an Italian blend cheese, or use part-skim cream cheese to lighten it up slightly. If your slow cooker tends to run hot, start checking the pasta at the 1 hour 45 minute mark so it doesn’t overcook—every slow cooker is a little different. Leftovers reheat well with a splash of milk stirred in before microwaving to bring the sauce back to a creamy consistency.
