Crock Pot Bowtie Casserole: A Set-It-and-Forget-It Pasta Favorite

Weeknight dinners can be chaos. You’re tired, the kitchen’s a mess, and everyone’s asking “What’s for dinner?” That’s where the Crock Pot Bowtie Casserole saves the day. It’s hearty, cheesy, and loaded with flavor—but the best part? It basically cooks itself.

This recipe is perfect when you want a homemade meal without hovering over the stove. Toss in the ingredients, go about your day, and come back to a bubbly, satisfying casserole the whole family will love.

Made with bowtie pasta, ground beef, tomato sauce, and melty cheese, this dish is pure comfort food. Let’s make it.

What Is a Crock Pot Casserole?

Unlike oven-baked casseroles, crock pot casseroles are cooked low and slow in a slow cooker. They’re ideal for busy days, lazy Sundays, or whenever you don’t want to use the oven.

The Crock Pot Bowtie Casserole combines everything you love about baked pasta but without the need to watch it closely. It’s dump-and-go comfort food at its finest.

Ingredients for Crock Pot Bowtie Casserole

This recipe makes about 6 hearty servings. You can easily double it for larger families or leftovers.

For the main casserole:

• 1 pound ground beef (or ground turkey)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups marinara or pasta sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup water or beef broth
• 8 ounces bowtie pasta (uncooked)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta or cottage cheese (optional, for creaminess)

Optional toppings:

• Fresh basil or parsley
• Crushed red pepper flakes

Step-by-Step Instructions

1. Brown the Meat and Onions

In a skillet over medium heat:

• Add ground beef and diced onion
• Cook for 6–8 minutes until the meat is browned
• Drain excess grease
• Stir in garlic, salt, pepper, and Italian seasoning
• Cook 1 minute more

If you’re using ground turkey or chicken, add 1 tablespoon olive oil for moisture.

2. Prep the Crock Pot

Lightly grease the inside of your slow cooker with cooking spray or oil. This helps prevent sticking and makes cleanup easier.

3. Layer the Ingredients

In the crock pot, layer the ingredients as follows:

1. Half of the cooked meat mixture
2. Half of the uncooked bowtie pasta
3. Half of the marinara sauce
4. Half the diced tomatoes (with juices)
5. A few spoonfuls of ricotta or cottage cheese
6. Repeat the layers
7. Pour 1/2 cup water or broth over the top

Important: Don’t stir! This helps the pasta cook evenly.

4. Slow Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours. Check at the 3-hour mark on low to make sure the pasta isn’t overcooking.

Pro tip: If your crock pot runs hot, reduce cook time slightly.

5. Add Cheese and Melt

Once the pasta is tender:

• Sprinkle mozzarella and Parmesan over the top
• Cover again and let cheese melt for 10–15 minutes

Turn off the heat and let it sit for another 10 minutes before serving. This helps everything settle and thicken.

6. Garnish and Serve

Top with fresh basil or parsley. Add crushed red pepper if you like a little heat.

Spoon into bowls and enjoy that creamy, cheesy, pasta-packed goodness.

Why You’ll Love This Recipe

• It’s easy. Just brown the meat and let your slow cooker do the rest.
• It’s flexible. Use different cheeses, swap meats, or add veggies.
• It’s freezer-friendly. Make extra and store for later.
• It’s a hit with kids and adults. Cheesy pasta? Always a win.

Variations and Add-Ins

Want to customize it to your taste? Go wild.

Meat options:

• Ground sausage (for a bolder flavor)
• Ground turkey or chicken (lighter option)
• Meatless crumbles (vegetarian-friendly)

Veggie add-ins:

• 1 cup chopped spinach or kale
• 1 cup diced zucchini or bell peppers
• 1/2 cup mushrooms

Cheese swaps:

• Shredded cheddar
• Fontina
• Gouda
• A few spoonfuls of cream cheese for richness

Sauce ideas:

• Use spicy arrabbiata for a kick
• Add pesto or sun-dried tomato paste to the marinara

Make-Ahead and Freezer Tips

Want to prep ahead? You’ve got options.

To make ahead:

• Brown the meat and onions up to 2 days in advance
• Store in the fridge in an airtight container
• Assemble the casserole the morning of and slow cook as usual

To freeze:

• Cook the entire casserole and let it cool
• Portion into containers and freeze for up to 2 months
• Thaw overnight in the fridge, then reheat in the microwave or oven

Serving Suggestions

This casserole is filling on its own, but if you want to round it out:

Serve with:

• Garlic bread or breadsticks
• Green salad with Italian dressing
• Roasted broccoli or green beans
• A glass of red wine or sparkling water

For a potluck, double the batch—it goes fast.

Tips for Crock Pot Success

• Don’t overcook the pasta—check early the first time you make it
• Keep the lid on! Lifting it slows down cooking
• Stir only at the end to keep the layers intact
• Use high-quality marinara for the best flavor

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FAQs

1. Can I use other pasta shapes?

Yes. Penne, rotini, or shells all work well. Avoid delicate pastas like angel hair—they’ll get mushy. Adjust cook time slightly based on the pasta type.

2. Do I need to cook the pasta first?

Nope! This recipe uses uncooked pasta. The moisture from the sauce and water or broth cooks it perfectly in the slow cooker. Just make sure you don’t overcook—it can go soft fast.

3. What’s the best ground meat to use?

Ground beef is the classic, but ground turkey or sausage also work great. For leaner options, add a tablespoon of olive oil when browning to keep the meat juicy.

4. Can I make this vegetarian?

Absolutely. Skip the meat and load it up with veggies like mushrooms, zucchini, or lentils. You can also use meatless crumbles or plant-based sausage.

5. How do I prevent the cheese from getting rubbery?

Add it only at the end of cooking. Let it melt during the last 10–15 minutes with the lid on, then turn off the heat and let the casserole rest before serving.

6. Can I double the recipe in my crock pot?

Yes, if your slow cooker is 6-quart or larger. Just keep an eye on the pasta—it might take longer to cook through in a larger batch. Stir carefully before serving to mix the layers.

7. Can I make this without ricotta or cottage cheese?

Yes, totally optional. They add creaminess, but the dish still works without them. For extra richness, stir in 2 tablespoons of cream cheese or sour cream near the end.

8. How long does it keep in the fridge?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 325°F oven for 10–15 minutes. Add a splash of broth or sauce to keep it moist.

9. Can I use jarred sauce for this recipe?

Yes! Choose a marinara or pasta sauce you love. Rao’s, Classico, and Barilla are great store-bought options. Want more flavor? Add garlic, chili flakes, or a splash of red wine.

10. Can I make it creamy like a baked ziti?

Definitely. Stir in a few spoonfuls of ricotta, sour cream, or cream cheese near the end of cooking. You’ll get a rich, velvety texture that makes it even more indulgent.