4-Ingredient Slow Cooker Baked Mostaccioli Directions:
Lightly coat a 6-quart oval slow cooker with nonstick spray.
In a large bowl, combine the uncooked mostaccioli and marinara sauce and stir until evenly coated.
In a separate bowl, mix 2 cups mozzarella with 1/2 cup Parmesan.
Spread one-third of the sauced pasta evenly into the bottom of the slow cooker.
Sprinkle half of the mozzarella-Parmesan mixture evenly over the pasta layer.
Add another one-third of the sauced pasta and top with the remaining mozzarella-Parmesan mixture.
Finish with the final one-third of sauced pasta and smooth the top.
In a small bowl, combine the remaining 1 cup mozzarella and 1/2 cup Parmesan and sprinkle evenly over the top.
Cover with the lid and cook on LOW for 3 hours without lifting the lid during the first 2 hours.
Check pasta for tenderness at 2 1/2 hours and continue cooking until just tender and the cheese is fully melted.
Turn off the slow cooker and let rest uncovered for 10 minutes before serving.
Serve 1 1/2 cups per portion.
WW Points Calculation
Barilla Mostaccioli Pasta (1 lb) – 72.00
Rao’s Marinara Sauce (48 oz) – 24.00
Sargento Part-Skim Mozzarella (3 cups) – 24.00
Kraft Grated Parmesan (1 cup) – 20.00
Points Information:
Total Points: 140.00
Servings: 8 servings (1 1/2 cups each)
Points per serving: 17.50
Nutrition Information
Calories: 510
Fat: 18g
Protein: 26g
Carbohydrates: 61g
Sugar: 9g
Sodium: 820mg
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