This 6-ingredient Slow Cooker Easter Ditalini is exactly the kind of cozy, no-fuss pasta I make when we’re hosting family after church and I don’t want to be stuck in the kitchen. Everything starts with uncooked ditalini right in the bottom of the slow cooker, then you pour in a few simple pantry and fridge staples to create a rich, creamy, ham-studded pasta that tastes like it took all day. It has those classic Midwestern holiday flavors—think cheesy, creamy, a little smoky from the ham—without any complicated steps. You literally pour, stir, and walk away, and by the time everyone’s ready to eat, your house smells amazing and dinner’s done.
Serve this Easter ditalini straight from the slow cooker with a big green salad (I love a simple romaine salad with cherry tomatoes, cucumber, and a tangy vinaigrette) to balance the richness. Garlic bread or soft dinner rolls are perfect for scooping up the extra cheesy sauce. It pairs really well with roasted asparagus, steamed green beans, or a simple side of buttered peas. For drinks, try a light white wine, sparkling water with lemon, or iced tea. If you have leftovers, they’re great the next day with a side of roasted veggies for an easy work lunch.
6-Ingredient Slow Cooker Easter DitaliniServings: 6
Ingredients
2 cups uncooked ditalini pasta
2 cups diced cooked ham (about 8 ounces)
3 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 cups shredded Italian blend or mozzarella cheese, divided
1 tablespoon Italian seasoning (or dried herb blend of choice)
Optional for serving: extra grated Parmesan, black pepper, chopped fresh parsley
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking.
Pour the uncooked ditalini pasta into the bottom of the slow cooker, spreading it out into an even layer so it’s mostly in a single, flat layer. This creates that shallow pool of seasoned liquid around the pasta as it cooks.
Sprinkle the diced cooked ham evenly over the dry ditalini.
In a large measuring cup or bowl, whisk together the chicken broth, heavy cream, Italian seasoning, and 1 cup of the shredded cheese until the seasoning is distributed and the cheese is mostly moistened. It doesn’t need to be fully melted; you just want everything combined into a seasoned liquid.
Pour the seasoned liquid mixture evenly over the pasta and ham in the slow cooker. Gently press down with the back of a spoon to make sure the ditalini is mostly submerged in the liquid. You should see uncooked pasta resting in a shallow pool of the creamy, seasoned broth.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the ditalini is tender but not mushy. Avoid opening the lid during the first 90 minutes so the pasta cooks evenly.
Once the pasta is al dente and most of the liquid has been absorbed into a creamy sauce, remove the lid and give everything a good stir, scraping along the bottom and sides to pull any pasta into the sauce.
Stir in the remaining 1 cup of shredded cheese until melted and the sauce is thick, glossy, and coats the ditalini. If the mixture seems too thick, you can splash in an extra 1/4 cup of warm chicken broth or cream to loosen it up.
Taste and adjust seasoning if needed. Because the ham and cheese both add salt, you may not need additional salt—start with a pinch if you think it needs it, and add a little black pepper if you like.
Turn the slow cooker to WARM and let the pasta sit for 5 to 10 minutes to set up slightly before serving. The sauce will thicken a bit as it rests.
Serve the Easter ditalini straight from the slow cooker, topped with extra grated Parmesan, a crack of black pepper, and a sprinkle of chopped fresh parsley if you have it.
Variations & Tips
To keep this truly 6 ingredients, I count only the core items (uncooked ditalini, ham, broth, cream, cheese, and Italian seasoning) and treat garnishes as optional. You can swap the ham for cooked diced turkey, chicken, or even crumbled cooked Italian sausage if that’s what you have leftover from a holiday meal. For a lighter version, replace half of the heavy cream with whole milk or evaporated milk, and use part-skim cheese. If you need this to be meatless, skip the ham and use vegetable broth; add a cup of frozen peas or chopped steamed broccoli in the last 20 minutes of cooking for a springy veggie twist. To make it more “holiday special,” stir in 1/4 cup grated Parmesan along with the final cheese for extra richness. If your slow cooker runs hot, start checking the pasta at the 1 1/2-hour mark to avoid overcooking; you can always add a splash more broth if it looks dry before the pasta is tender. Leftovers thicken in the fridge—when reheating, stir in a spoonful of milk or broth to bring the sauce back to a creamy consistency. For meal prep, you can dice the ham and pre-measure all the ingredients the night before; in the morning, just dump everything into the slow cooker, pour the seasoned liquid over the uncooked ditalini, and turn it on before you head out.
