Cheesy Crockpot Meatball Pasta (Print Format)
Slow-cooked meatballs and pasta with marinara, creamy cheese, and herbs for an ultimate comfort dinner.
# Ingredients:
→ Meatball Sauce
01 -
2 lbs frozen meatballs
02 -
2 (24 oz) jars marinara or pasta sauce
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 tsp Italian seasoning
06 -
1/4 tsp red pepper flakes
→ Pasta Dish
07 -
16 oz box of pasta (Cellentani recommended)
08 -
1/2 cup heavy cream
09 -
1 cup shredded mozzarella cheese
10 -
Fresh parsley (chopped)
11 -
Parmesan cheese (grated)
# Steps:
01 -
Add frozen meatballs, marinara sauce, garlic powder, onion powder, Italian seasoning, and red pepper flakes to a crockpot. Stir together and cook on low for 4 to 6 hours.
02 -
Cook 16 oz of pasta according to the directions on the package. Drain and set aside.
03 -
Add the cooked pasta and heavy cream to the crockpot. Stir well to combine. Top with shredded mozzarella cheese and let it sit until the cheese melts. Garnish with fresh parsley and Parmesan cheese before serving.
# Tips:
01 -
Any frozen meatballs will work; homemade frozen meatballs are a great option.
02 -
Use any pasta shape to suit your preference.
03 -
For added richness, replace heavy cream with a 15 oz jar of Alfredo sauce.
04 -
This recipe can also be prepared on the stovetop using a few pots.
05 -
Shredding mozzarella cheese from a block improves its melting consistency.