Patio Season Supper: Just 5 simple ingredients. It is my go-to when I want a hearty dinner but refuse to heat up the kitchen oven.
Spread about 1 cup of the creamy marinara mixture over the bottom of the slow cooker to create a moist base that keeps the pasta from sticking and allows those delicious, slightly charred edges to form later.
Arrange roughly one-third of the broken angel hair pasta over the sauce, fanning and crisscrossing the strands so they’re not all lying in the same direction. This helps the sauce sneak in between the noodles.
Pour about 1 cup of the creamy marinara over the pasta, gently shaking the slow cooker or using tongs to nudge the noodles so the liquid seeps through. Sprinkle with 1/2 cup of the shredded mozzarella and 2 tablespoons of the grated Parmesan.
Repeat the layering process two more times: another third of the angel hair, about 1 cup of sauce, 1/2 cup mozzarella, and 2 tablespoons Parmesan each time. Finish by pouring any remaining sauce evenly over the top so most of the pasta is moistened. It’s okay if a few strands peek up; they’ll develop tasty, slightly crisped, charred specks as they cook.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours. Avoid opening the lid during the first 90 minutes so the pasta can steam and the sauce can thicken. The bake is done when the angel hair is tender, the sauce is thick and creamy, and the edges look a bit caramelized and bubbly.
About 15 minutes before serving, sprinkle the remaining 1 cup shredded mozzarella and remaining grated Parmesan evenly over the top of the pasta. Cover again and let it cook just until the cheese melts into a thick, glossy, slightly browned layer. If your slow cooker has hot spots, let it go a little longer so you get those golden, charred specks on the cheese.
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