Pasta in a crock pot? Really?
Yes. Oh, yes.
Of course, you already know that you can make a good marinara/spaghetti sauce in the crock pot, leaving it to simmer all day, putting it atop stove-top made pasta when you get home. But pasta can go into the crock pot, too.
How about enough ravioli casserole for a crowd?
What about some mac and cheese (with or without bacon) waiting for you on a rainy day? This one is by Trisha Yearwood. (You can’t leave these dishes on all day, but still.)
I haven’t tried it yet, but I bet I could make this sausage and tortellini soup in the crock pot if I use frozen tortellini . . . or, I could throw the pasta in at the end if it’s fresh (more soups in a blog to come). 
A simple chicken with noodles? 4 boneless skinless chicken breasts (can use frozen); 2 cans cream of chicken soup; 1 stick of butter; 2 15 oz cans chicken broth; 24 oz. frozen egg noodles. Directions: Cook chicken, soup, butter, and broth in crock–pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
You could do these chicken riggies the same way, instead of cooking the noodles separately.
But what everyone asks for, again and again, is crock pot lasagna: Spray the crock pot with pam. Layer marinara sauce, no boil noodles (yes, you’ll have to break them, and the layering will be uneven), alfredo sauce, no boil noodles. Repeat until 2/3rds full. Top with mozzarella and cook on low 4-6 hours. Any cheap alfredo sauce will do. When I’m not making my own marinara, I prefer to use this one: Enjoy!!!
