Crockpot Pasta and Meatballs
This Crock pot Baked Pasta with Meatballs recipe is tasty and takes minutes to toss in your crockpot. Slow cooker pasta bake with meatballs is so easy.
Servings: 8
Cost: $11.24, $1.41 per Serving
Ingredients
- 1 lb Frozen Meatballs
- 8 ounces Rigatoni
- 2 jars marinara sauce (24 ounces each)
- 2 cups water
- 1 cup Shredded Mozzarella cheese
- ½ cup Parmesan cheese (for serving)
Instructions
- Rinse the rigatoni in warm water and drain.
- Add the frozen meatballs, rigatoni, marinara sauce, and water to the slow cooker.
- Stir to combine, making sure the pasta is completely covered with the sauce and liquid.
- Cover and cook on low for 2½–3 hours or on high for 1½–2 hours, until the pasta is tender.
- Stir in the mozzarella cheese. Cover and cook for 10–15 minutes, until the cheese is melted.
- Serve warm topped with Parmesan cheese.
Video
Notes
Refrigerate any leftovers in an airtight container for up to 5 days.
I usually use Rigatoni pasta in this recipe but any small, hearty past would work great (penne or ziti for example).
It's important that the pasta is covered in the sauce to ensure that it doesn't burn and cooks evenly.
Start checking the pasta at the beginning of the cooking interval listed in the recipe. If the pasta is still gummy, it's not done yet and continue to cook until tender.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 226mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 1mg
