Servings: 8 to 10
Ingredients
- 1 pound uncooked mostaccioli pasta
- 48 ounces (about 6 cups) jarred marinara or spaghetti sauce
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
Directions
Lightly coat a large oval slow cooker (5 to 7 quarts) with nonstick spray or a thin film of cooking oil to help prevent the pasta from sticking to the sides and make cleanup considerably easier at the end.
In a large mixing bowl, combine the uncooked mostaccioli and all of the jarred marinara or spaghetti sauce. Stir thoroughly until every single piece of pasta is completely coated in sauce. This even coating is important because it helps the pasta cook uniformly in the slow cooker without any dry spots that would stay firm and chewy.
