Slow Cooker Cheesy Zucchini, Cherry Tomato And Pesto Pasta Bake

This easy Slow Cooker Cheesy Zucchini, Cherry Tomato, and Pesto Pasta Bake is a creamy, comforting meal that’s perfect for a quick dinner. With tender pasta, melted mozzarella, and fresh zucchini, it’s a simple dish you can make using common ingredients. Plus, it’s customizable with your favorite veggies or pasta!

Jump to Recipe Print Recipe

Recipe Ingredients

2 tablespoons olive oil
2 large zucchini (courgettes), cut into approximately 1 cm (½ inch) dice
250 g (9 oz) cherry tomatoes
125 ml (4 fl oz/½ cup) basil pesto, purchased or homemade
200 g (7 oz/1½ cups) grated mozzarella cheese
50 g (1¾ oz/½ cup) grated parmesan cheese
500 g (1 lb 2 oz) penne pasta (or your favorite pasta shape)
1.4 liters (49 fl oz) tomato passata (puréed tomatoes)
185 ml (6 fl oz/¾ cup) water
Sea salt, to taste
Freshly ground black pepper, to taste

How To Make Slow Cooker Cheesy Zucchini, Cherry Tomato And Pesto Pasta Bake

Prepare the Zucchini: Heat the oil in the insert pan of the slow cooker or a frying pan over medium heat. Cook the zucchini for 5–6 minutes until lightly golden.
Combine Ingredients in Slow Cooker: Return the insert pan (if using) to the slow cooker, or transfer the zucchini to the slow cooker with the cherry tomatoes, pesto, mozzarella, and half the parmesan.
Add Pasta and Passata: Stir in the pasta and the passata. Add 185 ml (6 fl oz/¾ cup) of water to the passata container, swirl it around, and pour the ‘tomato water’ into the slow cooker. Season with sea salt and freshly ground black pepper.
Cook: Cover and cook on low for 2–2½ hours until the pasta is tender.
Serve: Serve with the remaining parmesan scattered over the top.

Recipe Tips

Cut the zucchini evenly: Make sure the zucchini is cut into similar-sized pieces to ensure even cooking and tenderness.
Use fresh pesto: If possible, use fresh basil pesto for a richer and more flavorful taste. It elevates the dish.
Stir halfway through cooking: Give the pasta a gentle stir halfway through cooking to prevent sticking and ensure everything cooks evenly.
Adjust water levels: If the mixture looks too thick before cooking, add a bit more water to the slow cooker to ensure the pasta cooks properly.
Add more cheese: For extra creaminess, sprinkle some extra mozzarella on top during the last 10 minutes of cooking for a cheesy finish.

Recipe FAQs and Variations

Can I Use a Different Type of Pasta?

Yes, you can swap penne with any pasta shape you prefer, like fusilli, rigatoni, or shells. Just ensure it’s a sturdy shape to hold the sauce.

Can I Use Store-bought Tomato Sauce Instead of Passata?

Yes, you can use tomato sauce, but passata will give a smoother, richer texture. If using tomato sauce, reduce the amount of water to keep it from being too thin.

How Do I Make It Vegetarian?

This recipe is already vegetarian. For extra protein, add some cooked chickpeas or beans.

Can I Freeze This Dish?

Yes, you can freeze the pasta bake after cooking. Just let it cool, then store it in an airtight container for up to 3 months.

Can I Add Meat to the Dish?

Absolutely! You can add cooked chicken, sausage, or bacon for added flavor and protein. Simply stir it in with the other ingredients before cooking.

Check out More Recipes: