This 4-ingredient slow cooker baked mostaccioli is the kind of happy accident every home cook secretly hopes for. I threw it together for a winter potluck—using pantry pasta, jarred sauce, and plenty of cheese—and it came out so comforting and gooey that now it’s the only dish I’m allowed to bring. Mostaccioli, a tubular pasta similar to penne but traditionally used in Italian-American baked casseroles, holds the sauce beautifully and stands up to slow, gentle cooking. The slow cooker mimics the low-and-slow oven-baked method, giving you tender pasta with a golden, stretchy cheese top and almost no effort.
Serve this slow cooker baked mostaccioli straight from the crock on a sturdy farmhouse-style table, with a big green salad dressed in a sharp vinaigrette to cut through the richness. Warm garlic bread or a crusty Italian loaf is perfect for swiping up the extra sauce and melted cheese. For a fuller spread, pair it with roasted vegetables—broccoli, Brussels sprouts, or carrots—or a simple antipasto plate with olives and marinated peppers. A light red wine, like Chianti or a fruity Zinfandel, or even sparkling water with lemon, balances the cozy, cheesy comfort of the dish.
Ingredients (serves 8-12):
• 16 oz (450g) uncooked whole wheat, high-fiber, or protein-enriched pasta (e.g., GoodWheat ziti/mostaccioli, Barilla Protein+, or similar—key for keeping points low!)
• 2½–3 cups (about 24-28 oz) low-sugar or zero-point marinara sauce (e.g., homemade with crushed tomatoes, garlic, herbs, no added sugar; or jarred like Rao’s Low Sodium or Classico No Sugar Added)
• 1 cup fat-free or low-fat ricotta cheese (or fat-free cottage cheese—many WW users prefer cottage cheese for higher protein and lower points)
• 1½ cups reduced-fat or part-skim shredded mozzarella cheese (divided: 1 cup mixed in + ½ cup on top)
• ¼ cup grated reduced-fat Parmesan cheese
• Seasonings: 1 tsp Italian seasoning, ½ tsp garlic powder, salt & pepper to taste
• Optional (adds flavor, ~1-2 extra points total): ½ lb lean ground turkey (96% lean) or turkey sausage, cooked and drained
Instructions:
1. Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with zero-point cooking spray.
2. Cook the pasta in salted water until al dente (follow package directions, usually 1-2 minutes less than fully cooked since it bakes later). Drain and set aside.
3. If using meat: Cook the lean turkey in a nonstick pan (no oil needed), drain any fat, and mix into the sauce.
4. In a large bowl, combine: cooked pasta + marinara sauce + ricotta/cottage cheese + 1 cup mozzarella + Parmesan + seasonings. Mix well.
5. Transfer to the baking dish. Sprinkle the remaining ½ cup mozzarella on top.
6. Bake for 25-35 minutes until the cheese is melted, bubbly, and lightly browned on top.
7. Let it rest 5-10 minutes before serving (helps it hold together).
Why it’s low-point:
• High-fiber/protein pasta reduces net carbs and points significantly.
• Fat-free/low-fat cheeses cut fat and calories.
• Low-sugar or homemade sauce keeps it zero-point friendly.
• Many WW users report this style at 4 points per serving when using fat-free cottage cheese + high-fiber pasta.
For an even lower version (~3-5 points), skip the mozzarella on top (or use very little) and rely on fat-free cottage cheese + extra herbs for creaminess. If you want to add veggies (like spinach or peppers), it stays low-point and boosts volume!