Cheesy Crockpot Meatball Pasta

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Prep time: 10 mins | Cook time: 3–4 hours (Slow Cooker) | Servings: 6

Ingredients

  • The Protein: 1 bag (approx. 24 oz) frozen precooked meatballs.
  • The Sauce: 1 jar (24 oz) marinara or pasta sauce.
  • The Pasta: 16 oz rotini or penne pasta.
  • The Liquid: 2 cups water or beef broth (to cook the pasta in the slow cooker).
  • The Cheese: 2 cups shredded Mozzarella or Cheddar cheese.
  • Seasoning: 1 tsp garlic powder and 1 tsp Italian seasoning.
  • Garnish: Freshly chopped parsley or chives.

Instructions

  1. Combine: Place the frozen meatballs, pasta sauce, water (or broth), and seasonings into a 6-quart slow cooker.
  2. Stir: Give everything a good stir to ensure the meatballs are coated and the liquid is distributed.
  3. Slow Cook: Cover and cook on Low for 3–4 hours or High for 2 hours.
  4. Add Pasta: About 30–45 minutes before serving, stir in the dry pasta. Ensure the pasta is mostly submerged in the liquid.
  5. Melt Cheese: Once the pasta is tender, sprinkle the shredded cheese over the top. Cover for another 5–10 minutes until the cheese is gooey and bubbling.
  6. Serve: Garnish with fresh herbs and serve hot straight from the crockpot.

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