Easy Crock-Pot Italian Pasta

5 from 2 reviews


  • 1 eggplant
  • 1 bulb of fennel
  • 1 onion
  • 12 oz of cherry tomatoes
  • 2 cloves of garlic
  • 3 cups vegetable stock (or chicken stock)
  • 1 cup dry white wine (we used pinot grigio)
  • 1 bay leaf
  • 2 teaspoons Italian seasoning
  • 1 pinch red pepper flakes
  • 1 box rigatoni pasta
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • Fresh basil for garnish


  1. Dice your eggplant, fennel (you’ll need to remove the core first), and onion into large chunks
  2. Slice your tomatoes in half, and mince your garlic
  3. Place all the vegetables in the Crock-Pot, and pour the wine and ONE cup of vegetable stock over top
  4. Season with salt and pepper, add in the Italian seasoning and pepper flakes, and stir everything together
  5. Add the bay leaf
  6. Cook on low for 4 hours
  7. Remove the lid, discard the bay leaf, and – using a potato masher – mash all the vegetables together until everything is pureed and there aren’t any large chunks
  8. Add the remaining 2 cups of vegetable stock and the pasta
  9. Stir everything together so all the pasta is coated in liquid. Press the pasta down into the sauce and vegetable stock so that as much of it is submerged in liquid as possible
  10. Cook for another 30-40 minutes (or until the pasta is cooked through) on high, stirring 2 or 3 times throughout to make sure the pasta is evenly cooked
  11. Stir in the Parmesan and mozzarella and season with salt and pepper
  12. Top with chopped basil and more cheese!