This 5-ingredient slow cooker poor man’s radiatori bake is my go-to “April showers” dinner—when the weather is gloomy, the day is packed, and I just want dinner handled hours ahead. It leans on pantry staples and budget-friendly ingredients, but still turns out like a cozy, bubbling pasta bake with soft, ruffled shapes tucked under a golden, cheesy top. Radiatori (or any short, ruffled pasta) is perfect here because all those little ridges grab the sauce and melted cheese, creating that deeply caramelized, gelatinous, bubbling layer you see when you lift the slow cooker lid. It’s very much a Midwest weeknight kind of meal: familiar, hearty, and low-stress.
Serve big spoonfuls of this radiatori bake straight from the slow cooker with a simple green salad (bagged salad mix totally works) and some garlic toast or buttered bread to scoop up the extra sauce and melty cheese. A side of steamed broccoli or green beans balances the richness without adding much effort. If you like a little heat, pass crushed red pepper flakes at the table. For drinks, keep it easy with iced tea, lemonade, or a light red wine if you’re unwinding after a long day.
Ingredients
12 oz dry radiatori pasta (or other short ruffled pasta)
3 cups jarred marinara or pasta sauce
2 cups water
2 cups shredded mozzarella cheese, divided
1 lb mild Italian sausage (bulk or casings removed)
Directions
Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until fully browned and no longer pink, 6–8 minutes. Drain off excess fat if needed.
Pour the jarred marinara or pasta sauce into the slow cooker. Stir in the water until evenly combined to create a loose, pourable sauce.
Add the browned sausage and the dry radiatori pasta to the slow cooker. Stir well so the pasta is coated and the sausage is evenly distributed. The pasta should be mostly submerged in the saucy mixture; gently press it down with a spoon if needed.
Sprinkle 1 cup of the shredded mozzarella evenly over the top, but do not stir it in. This will start to melt into a soft, gooey layer as it cooks.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the pasta is tender but not mushy and the sauce is thick and bubbling around the edges. Avoid lifting the lid too often so the heat and moisture stay trapped and the top gets that caramelized, bubbling look.
Once the pasta is tender, sprinkle the remaining 1 cup shredded mozzarella over the surface. Cover again and cook on HIGH for an additional 10–15 minutes, just until the cheese on top is fully melted, deeply gooey, and lightly browned around the edges, forming a soft, ruffled, golden layer.
Turn off the slow cooker and let the pasta bake sit for 5–10 minutes with the lid slightly propped open. This helps the sauce thicken into that glossy, almost gelatinous cling that coats every ruffled piece.
Spoon the radiatori bake straight from the slow cooker into bowls, making sure to scoop down to the bottom so each serving has plenty of pasta, sausage, and the caramelized cheesy top.
