Crockpot Eggplant Parmesan Penne Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality marinara sauce and do not skimp on the cream cheese; it is the secret to the creamy sauce. If you want a thicker sauce, use a little less marinara or cook with the lid off for the last 30 minutes.

You can also add a splash of pasta water if it seems too thick. The eggplant does not need to be salted or peeled; the slow cooker does all the work. If you prefer a spicier kick, add a pinch of red pepper flakes with the garlic.

To make this dish ahead, assemble everything in the slow cooker insert and refrigerate overnight, then cook as directed the next day. You may need to add 30 minutes to the cooking time if starting from cold.

Leftovers taste even better the next day as the flavors meld. Reheat gently in the microwave or on the stovetop with a splash of water or milk to loosen the sauce. The breadcrumbs are best added fresh, so store them separately and sprinkle on just before serving.

Variations

• Spicy Arrabbiata Twist: Use arrabbiata sauce instead of marinara and add 1/2 teaspoon red pepper flakes with the garlic for a spicy kick. Top with fresh basil and a drizzle of hot honey for a sweet-heat contrast.
• Add Sausage or Chicken: For a non-meatless version, add 1 pound of cooked Italian sausage or grilled chicken breast slices in the last 30 minutes of cooking. This adds protein and makes it a heartier dinner.
• Gluten-Free Adaptation: Use gluten-free penne and gluten-free breadcrumbs, and verify the marinara is gluten-free. The cooking time may be slightly shorter, so check the pasta at 2 hours.
• Vegan Option: Use vegan cream cheese, vegan mozzarella, and vegan Parmigiano-Reggiano. Use a vegan marinara and skip the dairy. The texture will be slightly different but still creamy and delicious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or marinara to restore the sauce's creaminess.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or in the microwave in 1-minute intervals, stirring between, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, so you may want to add a splash of water or marinara when reheating. Let the dish cool for no more than 2 hours before refrigerating.

This recipe is ideal for make-ahead. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW for 3 to 3.5 hours, or until the pasta is tender.

You can also fully cook the dish, let it cool, and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for 20 minutes or in the microwave.

Serving ideas

Serve this eggplant parmesan penne bake as a main course with a simple green salad and crusty bread to soak up any extra sauce. It is a complete meal on its own, but you can also serve it as a side dish alongside grilled chicken or meatballs for a heartier dinner. The dish is best served hot, straight from the slow cooker, with the cheese still stretchy and the breadcrumbs crisp.

For a beautiful presentation, spoon individual portions into shallow bowls and top with fresh basil leaves and an extra sprinkle of Parmigiano-Reggiano. A drizzle of good olive oil just before serving adds a fruity note that complements the tomatoes.

This dish also works well for potlucks and family gatherings, as it stays warm in the slow cooker for serving. Leftovers can be packed for lunch and are delicious reheated.

Frequently asked questions

Recipe card

Crockpot Eggplant Parmesan Penne Bake

Prep 20 minCook 2 h 30 minTotal 2 h 50 minServes 8

Ingredients

• 1 medium eggplant, cubed (about 4 cups)
• 32 oz San Marzano marinara sauce
• 4 cloves garlic, minced
• 1/2 cup fresh basil, torn, plus more for serving
• 8 oz cream cheese, cubed
• 16 oz uncooked penne pasta
• 2 cups shredded whole-milk mozzarella
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup toasted Italian breadcrumbs

Instructions

1. Place the cubed eggplant in the bottom of a 6-quart slow cooker. Pour the marinara sauce over the eggplant. Add the minced garlic and torn basil. Scatter the cubed cream cheese over the sauce. Add the uncooked penne and stir gently to combine everything, making sure the pasta is mostly submerged in the liquid.
2. Cover the slow cooker and cook on LOW for 2.5 hours, without lifting the lid, until the penne is tender and has absorbed most of the sauce. The eggplant should be very soft and the cream cheese melted into a creamy sauce.
3. Once the penne is cooked, sprinkle the shredded mozzarella evenly over the top. Then sprinkle the grated Parmigiano-Reggiano over the mozzarella. Cover the slow cooker and cook on LOW for another 15 to 20 minutes, until the cheeses are completely melted and bubbly.
4. While the cheese melts, place the Italian breadcrumbs in a small dry skillet over medium heat. Toast, stirring frequently, for 2 to 3 minutes, until golden and fragrant. Remove from the heat and set aside.
5. Scoop the eggplant parmesan penne into bowls, making sure to get some of the melted cheese on top. Sprinkle each serving with toasted breadcrumbs and additional fresh basil leaves. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

52 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.