How to Make It Step-by-Step
Brown and Drain the Meat
5–7 mins
In a skillet over medium-high heat, brown the ground beef or Italian sausage until cooked through. Drain any excess grease to prevent the pasta sauce from becoming oily.
Layer Sauce and Meat
2 mins
Pour half of one jar of marinara sauce into the bottom of a 5 to 6-quart slow cooker. Stir the remaining sauce with the browned meat and pour half of that meat sauce mixture into the slow cooker.
Add Uncooked Pasta and Remaining Sauce
2 mins
Add the uncooked mostaccioli pasta directly into the slow cooker. Pour the remaining meat sauce and the second jar of marinara over the top, making sure all the pasta is completely covered by liquid and sauce.
Slow Cook to Tender
2 to 3 hours on Low
Cover and cook on LOW for 2 to 3 hours (or HIGH for 1.5 to 2 hours). Stir gently once around the halfway mark to ensure the pasta cooks evenly. Check at the 2-hour mark—the pasta should be tender but firm (al dente).
Melt the Cheese
10–15 mins
Sprinkle the shredded mozzarella cheese in an even layer over the top of the pasta. Cover with the lid and let cook for an additional 10 to 15 minutes until the cheese is melted, bubbly, and gooey.
Pro Tip for Perfect Pasta Texture: Every slow cooker runs at slightly different temperatures. Start checking your pasta at the 2-hour mark on Low. Adding a quarter cup of warm water or beef broth if the sauce looks too thick ensures the noodles cook evenly without drying out
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