Photo of Slow cooker spring vegetable casserole by WW

Slow cooker spring vegetable casserole

SmartPoints® value per serving
Total Time
2 hr 45 min
15 min
2 hr 30 min
This slow cooker version of a pasta casserole helps you get it done with much less work than traditional recipes. Most of the work is handled by the slow cooker but you must stir once to ensure the pasta cooks evenly. Delicious ziti cooks with fresh spring zucchini and asparagus and luscious herbs richly flavor the tomato base. Add in your favorite spring vegetable if you like. Serve this casserole with some grilled shrimp of chicken for a heartier meal or throw together mixed greens with sliced radishes, cucumbers and a sprinkle or red wine vinegar for a crunchy spring salad.


No salt added diced tomatoes

28 oz

Fat free reduced sodium vegetable broth

1¼ cup(s)

Uncooked ziti

10 oz, whole wheat

Uncooked asparagus

½ pound(s), trimmed of woody ends and cut into 1/2-inch pieces

Summer squash

1 medium, yellow crookneck squash, diced

Uncooked onion(s)

½ cup(s), yellow, chopped

Dried rosemary

1 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Garlic powder

¼ tsp

Freshly grated nutmeg

¼ tsp


  1. Stir everything in a 6-quart slow cooker, making sure the pasta is as submerged as possible. Cover and cook on low for 1 hour 15 minutes.
  2. Stir well. Cover and continue cooking on low for 1 hour 15 minutes or until the pasta is tender. Serve in bowls. Serving size: 1 3/4 cups.


If desired, serve with dollops of low-fat ricotta and finely grated lemon zest.