Easy Crockpot Pasta And Meatballs
A cozy, hands-off dinner solution featuring tender meatballs and perfectly cooked pasta in a flavorful marinara sauce, all done in your slow cooker.
Ingredients
For the Sauce and Meatballs
- 24-32 ounces marinara sauce Use your favorite brand or homemade.
- 1 bag frozen meatballs (about 24 to 32 ounces) Frozen or homemade meatballs work well.
- 2 cups broth or water Additional broth can be added if sauce thickens.
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Pasta
- 12 ounces pasta (spaghetti or short pasta) Break spaghetti in half for even cooking.
For Serving
- 1-2 cups shredded mozzarella Add cheese at the end for gooey texture.
- Optional: grated parmesan, red pepper flakes, fresh basil Customize to your taste.
Instructions
Preparation
- Pour marinara sauce into the slow cooker, then add broth or water. Stir in Italian seasoning and garlic powder.
- Add frozen meatballs and gently stir to coat.
Cooking
- Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours until meatballs are hot and sauce is flavorful.
- Add pasta. If using spaghetti, break it in half and push it down into the sauce. If the sauce looks too thick, add a splash more broth.
- Cover again and cook on high for about 20 to 40 minutes, stirring once or twice, until pasta is tender. Keep an eye on it to avoid overcooking.
- Turn off heat and stir in mozzarella. Replace lid for 5 minutes to allow cheese to melt.
Notes
Serve with a basic salad and garlic bread. Pasta can become mushy if overcooked, so check early. Store leftovers in an airtight container in the fridge for up to 4 days.