Slow Cooker Mushroom and Tomato Rigatoni

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  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
  • Calories icon
based on 1 ratings

Cooking pasta in the slow cooker enables it to soak up the rest of the flavours in this simple pasta dish.

recipe updated Oct 17, 2019


  • Onion icon
    1 (140g)
  • Button mushroom icon
    Button mushroom
  • Garlic clove icon
    Garlic clove
  • Rigatoni pasta icon
    Rigatoni pasta
    2½ cups
  • Water icon
    as needed
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Portobello mushroom icon
    Portobello mushroom
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    369g (about 1½ cups)
  • Vegetable stock icon
    Vegetable stock
    ¾ cup (180ml)
  • Tomato paste icon
    Tomato paste
    1 tbsp (16g)
  • Rosemary icon
    3 sprigs
  • Tomato icon
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Large mixing bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Place rigatoni pasta on a clean large mixing bowl
  2. Add water to the pasta and cover
  3. Rest - 10 min
  4. Heat olive oil to a clean large cast iron skillet
  5. Add onion to the large cast iron skillet
  6. Fry until softened
  7. Stir portobello mushroom, button mushroom, olive oil and garlic clove into the large cast iron skillet
  8. Transfer pasta to slow cooker bowl
  9. Fry large cast iron skillet until lightly browned
  10. Transfer content of large cast iron skillet to slow cooker bowl and cover
  11. Stir in canned chopped tomatoes, vegetable stock, tomato paste, rosemary and tomato the large cast iron skillet
  12. Season with salt & pepper
  13. Drain large mixing bowl
  14. Cook slow cooker bowl in slow cooker until tender - 2 hr 30 min, low heat
  15. Serve
  16. Garnish with parmesan cheese lightly
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